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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

 

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