Recipe courtesy of Key Largo Conch House

Lionfish with Mango Sweet Pepper Salsa

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  • Level: Easy
  • Total: 1 hr 15 min (includes standing and marinating times)
  • Active: 30 min
  • Yield: 4 servings
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1 1/3 cups coarsely chopped mangoes

1 cup chopped sweet peppers

1/3 cup thinly sliced green onions

1/4 cup fresh Key lime juice (from about 2 Key limes) 

1 teaspoon chopped fresh cilantro

1 teaspoon minced seeded jalapeno pepper

1 garlic clove, minced 

Pinch of salt 


1 tablespoon plus 1 teaspoon olive oil

2 teaspoons fresh Key lime juice 

1 garlic clove, minced 

Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well) 

Nonstick grill spray, for spraying the grill grates

3/8 teaspoon salt 

3/8 teaspoon freshly ground black pepper 


  1. For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
  2. For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
  3. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
  4. Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.
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