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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.
Course Entrées

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
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