Entree: Australia – Queensland Coast – Coral Trout with Mango Salsa (Pan-seared or grilled coral trout fillets topped with a fresh mango and citrus salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 coral trout fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) extra for salsa
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) butter (optional, for finish)
- 1 large ripe mango, peeled and diced, about 1 1/2 cups (250 g)
- 1/2 small red onion, finely chopped, about 1/4 cup (40 g)
- 1 small red chili, seeded and finely chopped (or 1/2 jalapeño), about 0.35 oz (10 g)
- 2 tbsp (30 ml) fresh lime juice (from about 2 limes)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) honey or 1/4 tsp (1 g) sugar, if mango needs sweetness
- Lime wedges for serving

Show original ingredient measurements

- 4 coral trout fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) extra for salsa
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) butter (optional, for finish)
- 1 large ripe mango, peeled and diced, about 1 1/2 cups (250 g)
- 1/2 small red onion, finely chopped, about 1/4 cup (40 g)
- 1 small red chili, seeded and finely chopped (or 1/2 jalapeño), about 10 g
- 2 tbsp (30 ml) fresh lime juice (from about 2 limes)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) honey or 1/4 tsp (1 g) sugar, if mango needs sweetness
- Lime wedges for serving

Instructions

1. Make the mango salsa: combine diced mango, red onion, chili, lime juice, cilantro, extra olive oil and honey in a bowl. Season with salt and pepper to taste and chill while you prepare the fish.
2. Pat the coral trout fillets dry and season both sides with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large nonstick or stainless-steel skillet over medium-high heat (or preheat a grill).
3. When the pan is hot, place fillets skin-side down and press gently with a spatula for the first 20–30 seconds to ensure even contact. Cook skin-side down until the skin is crisp and the fish is cooked about two-thirds of the way through, about 3–4 minutes depending on thickness.
4. Carefully flip the fillets and add butter if using. Cook another 1–2 minutes until fish is just cooked through and flakes easily with a fork.
5. Transfer fillets to plates, spoon a generous amount of mango salsa over each portion, and serve immediately with lime wedges.