Peach Mango Pan-fried Fish Recipe

Inspired by Simmer Fort Collins

Time30m

Serves4

Fresh fish pan-fried with a peach mango glaze.

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Ingredients

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Fish

4 pieces Fresh white fish fillets (e.g., tilapia, cod)

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Peach Mango Glaze

1 cup Fresh peaches, diced

1 cup Fresh mango, diced

2 tbs Honey

2 tbs Aged soy sauce

1 tbs ReaLime juice

1 tsp Cornstarch

1 tbs Water

Garnish (optional)

1 tbs Chopped fresh cilantro

2 pieces Lime wedges

Method

Preparing the Fish

Season the Fish

Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.

Heat the Oil

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Cook the Fish

Add the seasoned fish fillets to the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and set aside.

Making the Glaze

Combine Ingredients

In a medium saucepan, combine the diced peaches, diced mango, honey, soy sauce, and lime juice. Stir well.

Thicken the Glaze

In a small bowl, mix the cornstarch with water to create a slurry. Add this to the saucepan and bring the mixture to a simmer over medium heat, stirring frequently until it thickens, about 2-3 minutes.

Finishing Touches

Combine Fish and Glaze

Return the cooked fish to the skillet and pour the peach mango glaze over the top. Cook for an additional 1-2 minutes until the fish is heated through and well-coated with the glaze.

Serve

Serve the pan-fried fish garnished with chopped cilantro and lime wedges on the side.