1 Medium Mango, Peeled, Pitted, And Diced
1 Red Bell Pepper, Diced
1/2 Of A Small Red Onion, Diced
1 Can (8-1/4 Ounces) Pineapple Tidbits, Drained With Juice Reserved
1/2 Cup Water
1/4 Teaspoon Salt, Divided
1/2 Teaspoon Ground Red Pepper, Divided
6 White-Fleshed Fish Fillets (2 Pounds Total) Such As Cod, Orange Roughy, Or Flounder
Step 1. In a medium bowl, combine the mango, bell pepper, onion, pineapple, 1/8 teaspoon salt, and 1/4 teaspoon ground red pepper; mix well, cover, and chill.
Step 2. Place the fish in a large skillet and pour the reserved pineapple juice along with1/2 cup of water over it. Sprinkle the fish with the remaining 1/8 teaspoon salt and 1/4 teaspoon ground red pepper.
Step 3. Cover the fish and bring the liquid to a boil over high heat. Reduce the heat to low and cook for 7 to 8 minutes, or until the fish flakes easily with a fork. Serve immediately, topped with the chilled mango salsa.
Garnishing Tip: Like to garnish the fish with finely chopped cilantro.
For a healthy take on everybody's favorite holiday dessert, try my Impossible Pumpkin Pie.