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Grilled Fish with Green Mango Pico de Gallo

Grilled Fish topped with a Green Mango Pico de Gallo makes for a light summery meal with a tart tropical topping that's hard to resist.
Course Entree
Cuisine Experimental, Mexican
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian


  • 1 mango Mexican firm green (cut into brunoise, 1/8 cubes)
  • 1/4 red onion (cut into brunoise, 1/8" cubes) (cut into brunoise, 1/8 cubes)
  • 1 tablespoon cilantro minced
  • 1/2 teaspoon kosher salt (less if you use regular salt)
  • 1 tablespoon lime juice
  • 1 serrano chili seeds minced with (optional)
  • 1 teaspoon hot sauce your favourite (optional)
  • 2 fish fillets of (salmon, sword and halibut are all good choices)


  1. Put the green mango, bel pepper, onion, cilantro, salt, lime juice, chili and hot sauce in a bowl and toss to combine.
  2. Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
  3. To serve, just top the cooked fillet with a dollop of green mango pico de gallo.