- 1 large mango , peeled, cubed
- 1/3 cup cilantro , chopped
- 1/4 cup red onion , chopped
- 1/4 cup green bell pepper , chopped
- 1/2 medium jalapeno , seeded, finely chopped
- 1/2 large lime (juice of)
- 1 avocado , peeled, cubed
- 1 Tablespoon olive oil , to cook fish in
- 4 (4 oz. each) Dover Sole fillets (skinless)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper , or more if you want heat
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Prepare the mango avocado salsa, by gently mixing all ingredients in a medium sized bowl. (see blog post for tips on cubing the mango and avocado). Set aside.
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Combine the spice mix (paprika, salt, cayenne, coriander) in a small bowl.
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Blot fillets dry with paper towels. Sprinkle each fillet lightly with the spice mix, and pat down. Heat olive oil in a large non-stick skillet on medium. Once oil is hot (but not smoking), carefully add the fish. Cook the fish in batches, if necessary, because they will cook quickly. After a couple minutes the bottom edges will be golden in color and crispy. Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).
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When the Dover sole fillets are cooked through, remove from skillet, and transfer fish to individual serving plates. Top each serving with a good sized portion of the mango avocado salsa, and serve! Enjoy!