Chilean Fish With Honey-Mango Sauce

"This is an entire meal, if cooked potatoes are added as a side dish. The fish normally used is a kind of snapper, or otherwise Chilean sea bass fillets. Any fresh fish will do."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:


  • 6 ounces fish fillets (about 6 ounces each)
  • 3 tablespoons barbecue sauce (choose your own favourite)
  • 1 tablespoon oil (plus extra for frying)
  • Mango sauce

  • 1 tablespoon oil
  • 12 cup onion, finely chopped
  • 1 cup mango, diced
  • 1 cup orange juice (fresh or pure)
  • 1 teaspoon hot pepper, chopped (in Chili they use scotch bonnet or habanero)
  • 2 -3 tablespoons honey (to taste)
  • 12 teaspoon salt
  • Corn relish

  • 1 cup corn kernel (frozen or canned)
  • 2 tablespoons cilantro (finely chopped)
  • 2 tablespoons onions, finely chopped (red onion preferred)
  • 3 tablespoons bell peppers, red, finely chopped (approximate amount)
  • 1 tablespoon rice vinegar (or use cider vinegar)
  • 2 tablespoons oil (olive oil if you prefer)
  • salt and pepper


  • Combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
  • Mango sauce: Heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. Simmer, uncovered, for about 7 minutes. Puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
  • Corn relish: Combine all the ingredients (corn kernels down to the oil). Season to taste. Put in a bowl, cover and put in warm oven with the mango sauce.
  • Also put 4 - 6 plates in sam oven to warm up.
  • In a pan (can use same one you used to make the mango sauce) heat some oil until hot. Fry the fish fillets for about 2 minutes per side, until JUST cooked through.
  • To serve: Spoon some mango sauce in the centre of each plate. Set a fish fillet on top, and spoon some corn relish over the fillet. Serve immediately.
  • Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.

Questions & Replies

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  1. Simple but delicious...easy to make.I used fresh haddock and also salmon.Great for both
  2. This is a very attractive and tasty fish recipe. The fish was tilapia and was done in no time. There did seem to be a lot of the honey mango sauce left and I do think I might cut back a little on the honey next time around. All in all a beautiful dish to serve with a mingling of flavors. Made for the Vivacious Violets during ZWT 7.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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