We eat a lot of fish…multiple times a week in fact, so for us, this was a fun change-up from our usual go-to recipes.
I did use Mahi in place of the halibut since I had it on hand, but I would think, especially with white fish, any would be interchangeable.
The fish is marinated in a lemon and orange juice and zest combination…scallions, jalapeño, and cayenne round out the spice. The marinade has a duel purpose, marinating and then having been cooked down, then as a drizzle on the finished product. Since my fish was frozen I just used the marinade as a topping which I think worked just fine.
The mango salsa can be made up to two hours before serving which makes the dinner easier to bring together. The salsa includes the mango but also tomatoes, red bell pepper, red onion, basil, lemon juice and a pinch more of cayenne.
The fish is super easy to put on the table…bake, drizzle, and top. This dish screams summer and freshness. The only complaint we had, was that the overwhelming flavor was the lemon. We thought that could be toned down a bit, but, all in all, very good.
For us I think everything is judged against that salsa we made for the shrimp tacos a while back…I have made that so many times I wouldn’t be able to count haha. I think we would both say we still prefer that fruit salsa but we are always up for trying a new fish dish.