Chilean Fish With Honey-Mango Sauce

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“This is an entire meal, if cooked potatoes are added as a side dish. The fish normally used is a kind of snapper, or otherwise Chilean sea bass fillets. Any fresh fish will do.”

Ingredients Nutrition

  • 6 ounces fish fillets (about 6 ounces each)
  • 3 tablespoons barbecue sauce (choose your own favourite)
  • 1 tablespoon oil (plus extra for frying)
  • Mango sauce
  • 1 tablespoon oil
  • 12 cup onion, finely chopped
  • 1 cup mango, diced
  • 1 cup orange juice (fresh or pure)
  • 1 teaspoon hot pepper, chopped (in Chili they use scotch bonnet or habanero)
  • 2 -3 tablespoons honey (to taste)
  • 12 teaspoon salt
  • Corn relish
  • 1 cup corn kernel (frozen or canned)
  • 2 tablespoons cilantro (finely chopped)
  • 2 tablespoons onions, finely chopped (red onion preferred)
  • 3 tablespoons bell peppers, red, finely chopped (approximate amount)
  • 1 tablespoon rice vinegar (or use cider vinegar)
  • 2 tablespoons oil (olive oil if you prefer)
  • salt and pepper


  1. Combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
  2. Mango sauce: Heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. Simmer, uncovered, for about 7 minutes. Puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
  3. Corn relish: Combine all the ingredients (corn kernels down to the oil). Season to taste. Put in a bowl, cover and put in warm oven with the mango sauce.
  4. Also put 4 - 6 plates in sam oven to warm up.
  5. In a pan (can use same one you used to make the mango sauce) heat some oil until hot. Fry the fish fillets for about 2 minutes per side, until JUST cooked through.
  6. To serve: Spoon some mango sauce in the centre of each plate. Set a fish fillet on top, and spoon some corn relish over the fillet. Serve immediately.
  7. Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.

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