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–+ servings
250ml Lime Infused Olive Oil – bright citrus infusion
Garden Infuzions

Grilled Fish with Lime Infused Olive Oil and Mango Salsa

Flaky grilled fish gets a bright finish from Lime Infused Olive Oil, then a juicy mango salsa adds sweet-tart sparkle and a fresh, lively bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds firm white fish fillets such as mahi mahi, cod, or halibut
  • 3 tablespoons Lime Infused Olive Oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ripe mango peeled and diced
  • 1/4 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño seeded and minced
  • 8 small corn or flour tortillas for serving
  • Lime wedges for serving

Equipment

  • 1 Grill or grill pan Preheated over medium-high heat
  • 1 Mixing bowl For the mango salsa
  • 1 Tongs For turning the fish and tortillas
  • 1 Fish spatula Helpful for delicate fillets
  • 1 set Measuring spoons For the oil, seasoning, and lime juice

Method
 

Instructions
  1. Pat the fish fillets dry with paper towels and place them on a tray.
  2. Brush the fish with 2 tablespoons of Lime Infused Olive Oil, then season both sides with the kosher salt and black pepper.
  3. In a medium bowl, combine the mango, red bell pepper, red onion, cilantro, lime juice, jalapeño, and remaining 1 tablespoon Lime Infused Olive Oil. Toss gently and set aside.
  4. Preheat a grill or grill pan over medium-high heat and oil the grates lightly if needed.
  5. Place the fish on the hot grill and cook for 3 to 5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
  6. Warm the tortillas on the grill during the last minute of cooking.
  7. Transfer the fish to a platter, spoon the mango salsa over the top, and serve with lime wedges and warm tortillas.

Notes

Choose fish fillets that are similar in thickness so they grill evenly. If using a thinner fish, shorten the cook time and watch closely near the end. The mango salsa can be made up to 2 hours ahead and chilled until serving.

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