Kissuto Rombo with Mango Salsa

Ingredients

• 4 rombo fish fillets (about 200g each) 4 rombo fish fillets (about 200g each)
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the mango salsa: For the mango salsa:
• 2 ripe mangoes, diced 2 ripe mangoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the black pepper, paprika, garlic powder, and salt.
2. 2.
   Rub the spice mixture evenly over both sides of the rombo fish fillets.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat.
4. 4.
   Add the fish fillets to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through.
5. 5.
   While the fish is cooking, prepare the mango salsa by combining all the salsa ingredients in a bowl. Mix well and season with salt to taste.
6. 6.
   Once the fish is cooked, remove it from the skillet and serve it with the mango salsa on top.
7. 7.
   Garnish with additional fresh cilantro, if desired.
8. 8.
   Enjoy the Kissuto Rombo with Mango Salsa while it's still warm.

Treat your ingredients with care...

• Mango — Choose ripe mangoes for the salsa to ensure a sweet and juicy flavor.
• Rombo fish — Make sure to pat the fish fillets dry before applying the spice rub to ensure a crispy texture when cooked.
• Jalapeno pepper — Adjust the amount of jalapeno according to your spice preference. Remove the seeds for a milder salsa.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the spice rub.
• If rombo fish is not available, you can substitute it with other white fish fillets such as halibut or sole.
• Serve the Kissuto Rombo with steamed rice or a side of roasted vegetables for a complete meal.
• To save time, prepare the mango salsa in advance and refrigerate it until ready to serve.
• Experiment with different herbs and spices in the mango salsa, such as mint or ginger, to add your own twist to the dish.

Serving advice

Serve the Kissuto Rombo with Mango Salsa as a main course, accompanied by a side of steamed rice or roasted vegetables. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

Arrange the cooked rombo fish fillets on a platter and spoon the vibrant mango salsa over the top. Sprinkle some additional chopped cilantro for a pop of color. Serve the dish immediately to showcase its freshness and vibrant appearance.