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“A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 12 lb fish fillet, approximately, in two pieces
  • 1 lime, juice of, divided
  • 1 tablespoon fresh garlic, minced
  • sea salt & freshly ground black pepper, to taste
  • 1 mango, peeled and cut into 1/2 cubes
  • 3 tablespoons fresh cilantro, minced
  • 2 teaspoons jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours)
  • 1 tablespoon red onion, very finely minced
  • 1 tablespoon extra virgin olive oil

Directions

  1. Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
  2. Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
  3. Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
  4. Transfer from grill to serving plate; spoon salsa atop shark.

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