A light and flavorful dish perfect for summer nights, this grilled pangasius with mango salsa is bursting with fresh, sweet, and savory notes. The tender pangasius fish cooks up quickly on the grill, while the vibrant mango salsa adds a refreshing tropical touch.
4 Pangasius fillets (about 6 oz each)
For the marinade:
¼ cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For the mango salsa:
2 ripe mangoes, diced
1 red bell pepper, diced
1 red onion, diced
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped (optional)
Salt and black pepper to taste
Instructions
Marinate the pangasius: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the pangasius fillets and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Marinate the pangasius
Prepare the mango salsa: In a separate bowl, combine diced mangoes, red bell pepper, red onion, cilantro, lime juice, and jalapeno pepper (if using). Season with salt and black pepper to taste. Cover and refrigerate until ready to serve.
Prepare the mango salsa
Grill the pangasius: Preheat your grill to medium-high heat. Remove the pangasius fillets from the marinade and discard the marinade. Grill the fish for 3-4 minutes per side, or until cooked through and flaky.
Grill the pangasius
Serve: Serve the grilled pangasius fillets with a generous dollop of mango salsa. Enjoy!
Serve Grilled Pangasius with Mango Salsa
Tips
For a smokier flavor, you can grill the mango slices alongside the fish for the last minute of cooking.
If you don’t have fresh jalapeno pepper, you can use a pinch of red pepper flakes for a touch of heat.
Pangasius can be substituted with other mild-flavored white fish such as tilapia or cod.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.