Garlic Lime Roasted Whole Fish with Mango Salsa
A whole fish rubbed with garlic, lime, and rosemary, roasted until the skin is golden and the flesh is flaky, served with a fresh mango-tomato salsa and rice.
Equipment
- 1 | Baking tray |
- 1 | Sharp knife |
- 1 | Mixing bowl | for salsa
- 1 | Oven |
Ingredients
- 1 | | large whole fish | about 3–4 lbs
- 8 | cloves | garlic | chopped
- 3 | | limes |
- 1 | tsp | salt | to taste
- 1/2 | tsp | black pepper |
- 4 | sprigs | fresh rosemary |
- 2 | tbsp | olive oil |
- 1 | | mango | diced
- 1 | | tomato | diced
- 1/2 | | onion | diced
- 1/4 | cup | fresh cilantro | chopped
- 2 | cups | cooked rice | for serving
Instructions
- Place the cleaned fish on a tray and squeeze lime inside the cavity.
- Chop the garlic and spread it over the fish.
- Season both sides generously with salt and black pepper.
- Squeeze more lime juice over the fish and add lime pieces.
- Drizzle with olive oil, top with rosemary, and roast at 400°F until golden and flaky.
- Dice mango, tomato, and onion; mix with cilantro and olive oil for the salsa.
- Check that the fish reaches 145°F and flakes easily.
- Rest briefly, then serve with salsa, lime wedges, and rice.
Notes
Best served fresh while the skin is still crisp.
Leftover fish keeps 2 days in the refrigerator.
Salsa can be made a few hours ahead and chilled.
Pat fish dry before seasoning for better browning.
Leftover fish keeps 2 days in the refrigerator.
Salsa can be made a few hours ahead and chilled.
Pat fish dry before seasoning for better browning.