Basa Fillets with Mango Salsa

Summer weather is here! We’ve been enjoying time outside and more refreshing meals. This basa fish dish is quick, refreshing and totally delicious with a super simple mango salsa.

Make the salsa first – 

Peel the mango, then cut it away from the seed.

The seed is a long, flat thing in the center of the mango. Find the narrow side of the mango (The knife is laid next to the fruit in the direction the seed goes).

and cut along the length of the fruit.

Then do the other side and the center. You should be able to get most of the mango off the seed. I like to take it over the sink after I’ve cut and eat the rest of the meat off the seed. It’s a tasty treat.

Cut the slices into chunks.

Mince the jalapeño.

Mix with the other ingredients, stirring gently. If you stir too hard you’ll bruise the fruit – it’s best if it’s still holding it’s shape.

Cover and refrigerate for 1 to 2 hours before serving.

Fry the Fish –

Dry the basa fillets on paper towels. Remove any pin bones that might be remaining in the fish. If you can’t find basa fillets, any mild, firm white fish will work – cod, haddock or bass.

Place the ingredients for the spice mix in a small bowl,

and mix well. The flour and baking powder will help give it a little texture. It will be lightly crisp.

Using your fingers, dust both sides of all the fillets evenly with the mixture, then set aside.

Pour enough oil in a heavy skillet to have about 1/8 inch deep. Deep enough to go about half-way up the side of the fillet. Heat on high.

Carefully lay each fillet in the hot oil. I like to use tongs and lower it in so it doesn’t splash on me.

Cook for about 3 minutes, or until it has browned, then turn and cook the other side for 3 to 4 minutes.

It is really easy to turn these fragile fillets with a fish spatula.

Remove from pan and lay on paper towels.

Serve hot with rice and the mango salsa on top.

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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Basa with Mango Salsa

Summer weather is here! We've been enjoying time outside and more refreshing meals. This dish is quick, refreshing and totally delicious!

Course: Main Course, main dish

Cuisine: American, summer

Keyword: basa, crayfish, jalepeno, mango avocado, salsa verde

Servings: 4 servings

Author: HelenFern

Ingredients

Salsa

• 1 large mango
• 1/2 cup white onion, chopped
• 2 Tablespoons jalapeño, minced
• 1/2 cup cilantro, chopped
• 1 Tablespoon grapeseed or canola oil
• 1 small lime - juiced
• 1/2 small avocado, chopped
• sea salt and lemon pepper to taste

Fish

• 1 pound basa fillets (or any light fish, like flounder)
• 1 Tablespoon flour
• 1/4 teaspoon baking powder
• 1 Tablespoon chili powder
• 1 Tablespoon chipotle powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• cracked pepper (about 6 turns)

Instructions

Salsa

1. Peel the mango, then cut it away from the seed. Cut into chunks.

2. Mix with the other ingredients, stirring gently.

3. Cover and refrigerate for 1 to 2 hours before serving.

The Fish

1. Dry the fillets on paper towels. Remove any pin bones that might be remaining in the fish.

2. Place the ingredients for the spice mix in a small bowl, and mix well. Using your fingers, dust both sides of all the fillets evenly with the mixture, then set aside.  

3. Pour enough oil in a heavy skillet to have about 1/8 inch deep. Heat on high.

4. Carefully lay each fillet in the hot oil. Cook for about 3 minutes, or until it is browned, then turn and cook the other side for 3 to 4 minutes.

5. Remove from pan and lay on paper towels.

6. Serve hot with rice and the mango salsa on top. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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