Aldaco's pescado al mango (Estilo Tanji)
I'm partial to this dish because Blanca Aldaco of Aldaco's Stone Oak named it after me! It's refreshing, light and full of flavor - perfect for summer.
Ingredients
Citrus Mango Pico de Gallo
- 1/2 c orange juice freshly squeezed
- 1/2 c lime juice freshly squeezed
- 1/2 bunch Green onion finely cut
- 2 T olive oil
- 1 Mango peeled and cut into small cubes
- 2 fresh jalapenos finely cut lengthwise
- 1/2 red onion cut into thin half moons
Fish
- 4 tilapia fillets 8 oz
- Salt and pepper to taste
- 1/2 can artichoke hearts finely cut (add to mix 2 hours prior to serving)
- Dash of oregano optional
Instructions
Citrus Mango Pico de Gallo
- Combine all ingredients and allow to marinate overnight at room temperature. The flavors will come together by allowing ingredients to get to know each other.
Fish
- Salt and freshly ground pepper to season both sides of 4 (8-ounce) tilapia fillets (washed and skinned). You may grill, sear or bake fish - your preference. Place filet of fish with skin side down and dress with Citrus Mango Pico de Gallo.
Notes
Wine recommendation: Pinot Grigio
Tried this recipe?Let us know how it was!