PESCADO AL MANGO WITH CITRUS MANGO PICO DE GALLO
For the Pico de Gallo:
¼ c freshly squeezed orange juice
¼ c fresh lime juice
3 scallions, thinly sliced
2 T extra-virgin olive oil
1 mango peeled and cut into small cubes
2 fresh jalapenos, sliced in thin strips
½ red onion halved and thinly sliced
Salt to taste
1 c artichoke hearts, chopped (add to mix 2 hours prior to serving)
1/8 t oregano (optional)
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Combine first seven ingredients and marinate overnight at room temperature.
For the fish:
4 (8-ounce) skinless tilapia fillets
Salt and freshly ground black pepper
- You may grill, sear or bake fish—your preference.
- Serve with Citrus Mango Pico de Gallo over the top.