• 110g – 170g pangasius fillet
  • 16ml extra-virgin olive oil
  • 30ml lemon juice
  • 2g minced fresh parsley
  • 2 cloves of garlic, minced
  • Dried basil
  • 2 large ripe mangoes
  • 1 red bell pepper, diced
  • 1 large red onion, minced
  • 6g chopped fresh cilantro
  • 2 jalapeno peppers, seeded (depending on how hot you want it)
  • 60ml lime juice
  • Salt and freshly ground pepper


  1. For Marinade:
  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag.
  • Add the pangasius fillets, coat with the marinade, squeeze out excess air, and seal the bag.
  • Marinate in the refrigerator for 1 hour.
  • Peel  and dice the mango.
  • Combine with the red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl.
  • Add the lime juice and 1 tablespoon of lemon juice, and toss well.
  • Season to taste with salt and pepper and refrigerate until ready to serve.
  1. For Salsa:
  1. Pre-heat frying/grill pan.
  2. Remove the Pangasius from the marinade, and shake off excess. Discard the remaining marinade.
  3. Grill the fillets skin side down for approximately 3 to 4 minutes per side, depending on the thickness of the fillets.
  4. Serve the Pangasius topped with mango salsa.
Source: This recipe and its image are taken from . The original fish is pangasius which can be replaced by tilapia to make new taste.