Grilled Fish with Mole Amarillo and Mango Salsa

A light and flavorful dinner option featuring flaky grilled fish topped with a delicate Mole Amarillo sauce and a sweet and tangy Mango Salsa.

Prep Time

25 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.32/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

46-ounceWhite Fish Fillets (e.g., Cod, Mahi-Mahi, Snapper)(Skin on or off, your preference)

£12.00

2tablespoonsOlive Oil(For brushing fish and grilling)

£0.25

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.02

2tablespoonsMole Amarillo Paste(Store-bought or homemade (see instructions for a simple version))

£1.50

1cupChicken Broth (or Vegetable Broth)(For thinning the Mole Amarillo)

£0.50

1tablespoonLime Juice(For Mole Amarillo sauce)

£0.10

1largeMango(Diced)

£1.75

0.3cupRed Onion(Finely diced)

£0.15

0.3cupRed Bell Pepper(Finely diced)

£0.30

0.5Jalapeño(Seeded and minced (optional, for spice))

£0.20

0.3cupCilantro(Chopped)

£0.40

2tablespoonsLime Juice(For Mango Salsa)

£0.10

PinchSalt(For Mango Salsa, to taste)

£0.01

Total Cost

£17.29

£4.32 per serving

Instructions

1.
**Prepare the Mango Salsa:** In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix well and set aside to allow the flavors to meld.
2.
**Prepare the Mole Amarillo Sauce:** In a small saucepan, combine the Mole Amarillo paste and chicken broth. Simmer over low heat for 5-7 minutes, stirring occasionally, until the sauce is smooth and slightly thickened. Stir in the lime juice. Taste and adjust seasonings if needed.
3.
**Prepare the Fish:** Preheat your grill to medium-high heat. Pat the fish fillets dry with paper towels. Brush both sides of the fish with olive oil and season with salt and pepper.
4.
**Grill the Fish:** Place the fish on the preheated grill, skin-side down (if applicable). Grill for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
5.
**Assemble and Serve:** Place the grilled fish fillets on plates. Spoon the Mole Amarillo sauce over each fillet and top with the Mango Salsa. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

385 kcal / 1611 kJ

Carbs

21g

8% of RDA

Fat

16g

23% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

410 mg

18% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

If you can't find Mole Amarillo paste, you can create a simplified version: Soak 1 dried guajillo chile (seeded and deveined) in hot water for 30 minutes. Blend the softened chile with 1/4 cup vegetable oil, 1/4 onion, 1 garlic clove, 1/4 teaspoon cumin, and a pinch of salt until smooth. Use this as your paste.

For extra flavor, marinate the fish in a mixture of lime juice, olive oil, garlic, and herbs for 30 minutes before grilling.

Serve the fish with a side of rice, quinoa, or grilled vegetables for a complete meal.

Cooking Equipment

Grill

Blender or Food Processor

Small Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.