Chipotle Chile Keta & Mango Slaw
Prep time: 10 min | Cook time: 10 min | Total time: 40 min
Serves: 2
Ingredients
- For Slaw:
- 1 ripe mango, diced
- ½ small English cucumber, seeded and diced
- 1 ripe tomato, diced
- ½ small red onion, minced
- 2 Tbsp minced cilantro
- 1 jalapeño pepper, seeded and finely diced (optional)
- 1 lime, juiced
- Salt, to taste
- For Fish:
- 2 (8 oz) keta fillets
- 2 tsp chipotle chile powder
- Salt, to taste
- 2 Tbsp olive oil
Directions
To make the mango slaw, combine mango, cucumber, tomato, red onion, cilantro and jalapeño. Fold in lime juice and salt as needed. Set aside for at least 30 minutes.
For the keta, rub fillets generously and evenly with chipotle chile powder and season with salt. In a large non-stick skillet heated over medium heat, add olive oil. Sear fillets flesh-side down for 3-4 minutes. Turn to skin-side down, cooking an additional 3-4 minutes until the fish begins to flake. Set aside to rest.
Serve mango salsa on top of keta.
