peruvian

Grilled Fish with Mango Onion Salsa and Sweet Potato

Name: Grilled Fish with Mango Onion Salsa and Sweet Potato
Yield: 1 serving
Cuisine: peruvian
Ingredients: 200 g firm white fish fillet (cod, pollock, or similar); 230 g sweet potato, cubed; 120 g mango, diced; 50 g red onion, thinly sliced; 8 g cilantro, chopped; 20 g lime juice; 18 g olive oil; 1 g ground cumin; 2 g salt; 0.5 g black pepper

This grilled dish pairs firm white fish fillet with sweet potato, cubed, mango, diced and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

68 g Carbohydrates

22 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g firm white fish fillet (cod, pollock, or similar) 200 kcal
230g sweet potato, cubed 198 kcal
120g mango, diced 60 kcal
50g red onion, thinly sliced 20 kcal
8g cilantro, chopped 3 kcal
20g lime juice 6 kcal
18g olive oil 159 kcal
1g ground cumin 4 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

firm white fish fillet (codground cuminsaltblack pepper
Pat fish dry and season with salt, pepper, and cumin.
firm white fish fillet (codolive oil
Heat a grill pan or skillet over medium-high heat with half the oil. Cook fish 2-4 minutes per side until just cooked through.
sweet potatosalt
Microwave or steam sweet potato cubes until tender, 7-9 minutes; season with a pinch of salt.
mangored onioncilantrolime juice
Make salsa by mixing mango, red onion, cilantro, and lime juice in a bowl.
sweet potatoolive oil
Drizzle remaining oil over the sweet potato and toss lightly.
firm white fish fillet (codsweet potatomangored onion
Serve fish topped with mango-onion salsa alongside sweet potato.