Ingredients:

  • 4 (6 oz / 170g) white fish fillets
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2g) garlic powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cayenne pepper
  • 1 large ripe mango, diced (approx. 2 cups / 300g)
  • ½ cup (75g) red onion, finely diced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 cup (150g) cherry tomatoes, quartered
  • 1 lime, juiced (approx. 2 tbsp / 30ml)
  • ½ jalapeño, seeded and minced
  • Pinch of salt

Instructions:

  1. In a medium mixing bowl, combine the diced mango, red onion, cilantro, quartered tomatoes, and minced jalapeño. Pour the lime juice over the mixture and add a pinch of salt. Toss gently to combine and set aside to let flavors meld.
  2. Pat the fish fillets completely dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, salt, and cayenne. Rub the spice blend evenly onto both sides of the fillets.
  3. Heat olive oil in a large non-stick skillet over medium-high heat until it shimmers. Carefully add the fish and sear for 3–5 minutes per side until the edges are opaque and the surface is a deep, mahogany brown.
  4. Place each fillet on a warm plate. Generously heap 3–4 tablespoons of the chilled mango salsa directly onto the center of each piece of fish. Garnish with an extra sprig of cilantro and a lime wedge.