Mango Tomatillo Salsa Over Arctic Char Fish

This mango tomatillo salsa transports me to summer no matter the time of year. The refreshing, spicy and sweet topping can be used with chips, sure, but it really shines on top of fish.

My favorite fish to use with it is Arctic char. And no, that’s not a leafy green. I used to think it was, but was ecstatic to learn it’s actually a pink fish similar to salmon in its fattiness and mild flavor. I’ve come to substitute it for salmon whenever I can because it’s often more affordable and can be used in a variety of different dishes.

Whether it’s the dead of winter or the peak of summer, you won’t be able to stop thinking about this easy mango tomatillo salsa and Arctic char recipe!

About This Mango Tomatillo Salsa Over Arctic Char Fish

I absolutely love the complex flavors that the poblano marinade adds to the buttery, roasted fish. I know it’s easy to use jarred salsa since it’s a common pantry staple, but this homemade mango salsa adds a breath of freshness to the dish thanks to the acid from the tomatillos, crunch from the peppers, a zing from the cilantro, and sweetness from the mango. The sweet spicy flavor is sure to be a big hit!

Haven’t had tomatillos before? Well you’re in for a treat. They are like little green tomatoes in looks and texture, but they have a lot more (edible) seeds and are more acidic; almost sour. And unlike tomatoes you want to use them while they are still pretty firm. Give them a quick squeeze at the grocery store or farmer’s market and choose ones that don’t give too much. Also make sure that the husks aren’t shriveled or browned.

If you don’t have dried poblano or tomatillos, no sweat! This Arctic char recipe with tomatillo mango salsa is extremely versatile. I’ve made it with fresh poblano or Anaheim peppers instead of the dried poblano, and green tomatoes instead of the tomatillos. You could probably even add or sub bell pepper and make it work. It still tastes fantastic no matter how you mix it up!

Looking for wine pairings? Use my list of the best Washington state wines to find a dry white wine, rosé, or light pinot noir!

The Recipe

Serves 4 | Active 25 minutes | 45 minutes total

Ingredients:

1 dried poblano pepper (can replace with a fresh poblano if need)
3 garlic cloves
1 cup packed cilantro leaves
1 tsp. lime zest
Juice from one lime
1/2 tsp. salt (plus more to taste)
1 tsp. cumin
1 Tbsp. brown sugar
1/2 lb. tomatillos, husks removed and chopped (or green tomatoes if you can’t find tomatillos)
1.5-2 lbs Arctic char (or other fatty and oily fish, like salmon or steelhead)
1/4 of a small red onion, finely chopped
1 small Anaheim pepper (this is mild), stem and seeds removed, chopped
1 fresh jalapeño pepper seeded with skin removed, then chopped
1/2 large mango, skin and pit removed, chopped
Cotija or feta cheese, crumbled (optional)
Cilantro leaves for garnish (optional)
Lime wedges (optional)
Avocado, sliced (optional)

Directions:

1. Prepare the dried poblano pepper (or skip if using fresh)

Bring water to a boil in a teapot. Place the poblano pepper in a medium bowl and slowly pour the boiling water over it. Leave enough room so that you can weigh the pepper down with a spoon or another small bowl. Let it steep for 30 minutes to soften.

2. When it’s soft, remove the stem and roughly chop

Poblano peppers are mild, but you can also remove the seeds to be safe if you’d like. Place in a food processor and season gently with salt and pepper.

3. Prepare the marinade

While the poblano is steeping, start preparing the marinade. Run the food processor with two garlic cloves in it to finely chop. Then add all but 2 Tbsp. of the cilantro, 1/2 the lime juice, 1 tsp. of the lime zest, 1/2 tsp. salt, cumin, brown sugar, and some pepper to taste. Blend until a chunky paste forms.

4. Toss into the marinade all but 3 of the tomatillos (reserve 3) and run the blender until smooth

Add the poblano pepper and run the blender until the marinade is smooth.

5. Add the Arctic char to a parchment paper-lined baking sheet, skin side down

Season the fish with salt. Brush the marinade generously on top of the fish. Set aside and let marinade for at least 20 minutes.

6. Make the mango tomatillo salsa

While the fish is marinading, add the remaining tomatillos (or tomatoes if using instead), garlic clove, and juice from the other half of the lime to a large bowl. Chop the remaining 2 tablespoons cilantro and add it to the a bowl. Lastly, add the red onion, Anaheim pepper, jalapeño, and mango. Salt to taste. Set aside.

7. Make the fish

Preheat the oven to 300°F. When ready, add the fish and slowly roast it for 15 minutes until it flakes easily with a fork. The key is to avoid high heat so you don’t get that white film on the outside of the fish.

Alternatively, if you prefer super crispy skin, you can pan fry the fish instead of putting it in the oven. Heat a skillet over medium heat, grease it slightly with vegetable oil, and add the fish, skin side down. You should hear a sizzle when it hits the pan to let you know it’s hot enough.

Cook it undisturbed for 3-4 minutes. If you can’t easily flip it over, it’s not ready. Once you can, flip it and cook on the flesh side for another 2-3 minutes. Watch the flesh to make sure it doesn’t get too pale of pink. That means it’s over cooked.

8. Put the fish on plates and top with mango tomatillo salsa and any other condiments you choose to use

I usually use Cotija or feta cheese, cilantro, lime wedges, and avocado. If you like some extra eat, sprinkle with a pinch of cayenne pepper. Serve and enjoy!

Nutritional Facts Disclaimer: I am not a registered nutritionist and therefore these numbers are approximate. I researched the serving sizes and facts for each ingredient in this recipe (mostly using the manufacturer labels and this site), but slight variations in things like seasoning, garnishes, and substitutions can change the nutritional information. Use this information only as a general indication of your nutritional intake.