So if you follow me on Instagram, you’ve probably figured out that I just recently moved from the U.S. to the Netherlands. Exciting, right?? It’s been great so far and we actually have had nice weather, which has been amazing. And it’s tulip season, so yeah, I’m pretty much in love with this place! The food here is also great. Everything is so fresh, carefully prepared, and delicious, of course!
It has been pretty easy to adjust to life here, especially since my husband and I speak Dutch. We found a CrossFit that we like last week and found a house today! Everything is falling into place 🙂 We move in next week and I’ll finally have a kitchen again! I haven’t cooked anything in like a month, so I’m ready to get back at it and do what I love. Which means I’ll be posting more recipes more often very soon!
One thing there is no shortage of here in the Netherlands is fresh produce, fish, and other meats. Seeing all of the fresh produce has got me craving mango salsa like crazy. It will probably be one of the first things I make next week in my new kitchen! So I thought now would be the perfect time to post the recipe for y’all! And paired with some fresh, seared wahoo this stuff is pretty amazing.
For this recipe you can use any firm white or medium color fish. Wahoo, grouper, cobia, mahi-mahi, and amberjack are some of my favorites to sear up and pair with this mango salsa. Just adjust the cooking time based on the thickness of your fish. The thinner the fillets, the less time they’ll need to cook. This recipe is written for 1” fillets.
Now for a few tips: 1) When you are chopping up you cilantro, make sure to include the stems! The stems are where you get the most flavor. Just chop the leaves and then mince the stems really finely. 2) Don’t add too much salt to the fish or it will overpower the mango salsa. 3) You can adjust the spice level to your liking by adding more or less jalapeño. The results also depend on how spicy your jalapeño is to begin with. 4) Adjust the temperature based on your range element type and cookware type. For this (and most of my recipes) I use a gas range with heavy stainless steal cookware.
Now let’s get cooking!
- ½ medium red onion, diced
- 2½ cups mango chunks
- 2-3 green onion stalks, diced
- 1 medium red bell pepper, diced
- ½ cup cilantro, chopped
- 1 jalapeño, diced
- 1 lime, juiced
- 1 lemon, juiced
- ½ tsp sea salt
- 4 wahoo fillets
- 2 Tbsp avocado oil
- sea salt
- Combine all ingredients in a medium-sized bowl and mix gently with a spatula.
- Chill for at least 1 hour to allow the flavors to meld together.
- Dry the fillets completely.
- Sprinkle both sides with salt and pepper.
- Heat avocado oil in a skillet over medium heat.
- When the oil is hot, carefully add the fillets and cook for 4 minutes. Make sure there is adequate space between the pieces of fish.
- Flip the fillets and cook for 4 more minutes or until done. Adjust the cooking time based on the thickness of the fish fillets you are using.
- Top with mango salsa and enjoy!
How did you like it? I’d love to hear from you in the comments section for this post! And feel free to share with friends!