Orange Roughy with Mango and Avocado Salsa Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - large ripe mangoes
  • 1 - ripe avocado, halved, pitted, peeled, diced
  • 1/2 - fresh jalapeno pepper, seeded and minced
  • 1/3 cups - diced red onion
  • 1 teaspoons - grated lime zest and lime wedges
  • 3 tablespoons - fresh lime juice
  • 1/4 cups - fresh orange juice
  • 1/4 cups - chopped fresh cilantro (fresh coriander), plus cilantro sprigs for garnish
  • 2 tablespoons - olive oil
  • - salt and pepper
  • 6 - orange roughy (about 6 oz. each)
  • Directions:

    Working with one mango at a time, cut off the flesh from each side of the big, flat pit to form two large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting through to the skin.

    Then holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into a bowl.

    Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the olive oil. Mix well and season to taste with salt and pepper. Set aside.

    In one or two frying pans large enough to hold the orange roughy in a single layer without crowding, warm the remaining tablespoon of olive oil over medium-high heat. Add the orange roughy and cook until lightly golden on the first side, about 3 minutes. Turn the fish, season to taste with salt and pepper and continue to cook until lightly golden on the second side and opaque throughout when cut with a knife, about 3 minutes longer.

    Place the orange roughy on warmed individual plates and top with salsa.

    Garnish with lime wedges and cilantro sprigs and serve.

    Brief Description

    Skillet fried orange roughy fillets topped with mango and avocado salsa.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Seafood

    Prep Time: 40 min
    Cook Time: 10 min


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    Posted On:

    December 6, 2018

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