Ginger garlic Chilean Seabass// mango salsa with springroll mash

Chilean seabass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in fat and tilapia is more affordable.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Papaya offers similar sweetness and canned peaches are budget-friendly.

Prepare the mango salsa by dicing mango, red onion, and jalapeño.

Chop cilantro and combine with mango mixture.

Squeeze lime juice over salsa and mix well; season with salt and pepper.

Set salsa aside to let flavors meld for at least 15 minutes.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season the Chilean seabass with salt and black pepper on both sides.

Place the seabass in the skillet and cook for 4-5 minutes until golden.

Flip the fish carefully and cook for an additional 4-5 minutes until cooked through.

Remove from heat and let rest for a couple of minutes.

Serve the seabass topped with mango salsa.

Cooking Techniques

Spice Level:

Allergens