Fish with Mango Salsa

Fish with Mango Salsa! This easy fish dinner is full of flavor thanks to a spiced yogurt marinade and the addition of sweet mango salsa.

This light, vibrant dinner brings together warm Indian spices and a bright tropical mango salsa — the perfect balance of savory, sweet, and citrus. The fish (I used tilapia here but many mild, white fish will work just as well) marinates in a spiced yogurt blend to stay moist and tender, while the fresh salsa adds crunch and brightness.

This recipe is ideal for weeknight dinners or casual entertaining! Save it to your recipe box and make it next time you’re looking for a fresh, flavorful dinner.

If you’re craving something a little meatier than tilapia, my Baked Swordfish is another great option for fish night, especially when you want an oven-friendly main that still feels dinner-party worthy.

Pick These Things Up At the Store

Yes, this is a long(ish) ingredient list. Yes, it’s also worth it. You’ll need:

• White fish fillets (tilapia or mahi-mahi)
• Greek yogurt (whole milk preferred)
• Chili powder
• Garam masala
• Grated ginger
• Cayenne pepper (optional for heat)
• Garlic
• Sea salt
• Butter or light oil for cooking

For the Mango Salsa

• Mango
• Kiwi
• Cucumber
• Hearts of palm
• Limes

Tips from the Kitchen

• Marinating time matters: While 30 minutes will add flavor, 2 hours or more lets the spices really penetrate the fish.
• Swap the fish: Mild cod, halibut, or snapper work beautifully with this yogurt marinade if tilapia isn’t available.
• Make ahead: Salsa can be prepped up to a day in advance; keep covered in the fridge. This would also be equally delightful with my Mango Pico de Gallo or even Pineapple Pico de Gallo.
• Texture boost: Add a handful of finely chopped red onion or cilantro to the salsa for extra brightness.

In Case You Were Wondering

Recipe FAQs

Can I use a different type of fish?
Yes. Cod, mahi-mahi, snapper, or halibut all work well with this marinade.

Is this spicy?
It’s warmly spiced but not hot. The cayenne is optional and easy to adjust.

Can I grill this instead of pan-searing?
Absolutely. Grill on a well-oiled grate over medium heat for about 3–4 minutes per side.

How do I store leftovers?
Store cooked fish and salsa separately in airtight containers in the refrigerator for up to 2 days. The salsa may soften slightly but will still taste great.

Make Ahead Tips

• Mango salsa can be made up to 24 hours in advance and stored covered in the refrigerator.
• The fish can marinate overnight, making this an easy option for entertaining.
• Cook the fish just before serving for the best texture.

Serve It In Style

I imagine this colorful dish plated on a serving large platter, family style. For flavorful upgrades:

• Serve over coconut rice, basmati rice or my easy Baked Quinoa to soak up the spices
• Pair with a simple cucumber yogurt sauce for extra creaminess
• Add to warm naan or flatbread for a casual, hands-on meal
• Finish with fresh cilantro or mint for a pop of color

Slightly adapted from A Decade of Cooking The Coscto Way cookbook