I made this BASIL-PEPPER FISH on a night when my fridge was giving “two vegetables and a dream,” and somehow it turned into dinner that looked like I tried. This is what happens when mango shows up and chooses chaos (in a good way).
The relish is bright, crunchy, and basically a shortcut to sounding impressive when you say “grilled vegetable relish” out loud. It’s fresh, loud, and unapologetically the main character.
Also, the rice-and-beans mix saved me from ordering takeout—again—because it’s filling without being boring, especially once the lemon vinaigrette hits. Yes, it’s healthy-ish, but it still tastes like a reward.
Basil-Pepper Fish with Rice and Grilled Vegetable Relish
EQUIPMENT (PAID LINKS)
- Grill pan or outdoor grill
- Spatula or fish spatula
- Serving plates
Ingredients
- 1 large mango peeled and diced (about 1 1/2 cups)
- 1 medium zucchini diced (about 1 1/2 cups)
- 1/2 medium red onion chopped (about 3/4 cup)
- 1 red bell pepper grilled or roasted, chopped (about 1/2 cup)
- 2 cups arugula roughly chopped
- 4 white fish fillets about 5–6 oz each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups cooked rice white or brown
- 1 15 oz can white beans, drained and rinsed (about 1 1/2 cups)
- 1 cup diced tomatoes
- 1/4 cup chopped fresh basil
- 1 teaspoon minced garlic
- 1/4 cup lemon vinaigrette
Instructions
- Make the Vegetable Relish: In a mixing bowl, combine the diced mango, diced zucchini, chopped red onion, chopped grilled (or roasted) red bell pepper, and chopped arugula. Stir until evenly mixed, then set aside while you cook the fish.
- Season the Fish: Pat the fish fillets dry. Rub both sides with olive oil, then season with kosher salt and black pepper.
- Grill the Fish: Heat a grill pan or grill over medium-high heat. Cook the fish until grill marks form and it flakes easily, about 3–4 minutes per side depending on thickness.
- Mix the Rice and Beans: In a large bowl, combine the cooked rice and white beans. Add the diced tomatoes and chopped basil, then stir to combine.
- Dress the Rice Mixture: Add the minced garlic and pour in the lemon vinaigrette. Stir until everything is evenly coated and glossy. Taste and stir again if needed so the vinaigrette is spread through the rice.
- Plate and Serve: Spoon the rice-and-bean mixture onto plates, top with a fish fillet, and finish with a generous scoop of the vegetable relish. Serve right away for the best contrast between warm fish and crisp relish.
Video
Basil-Pepper Fish With Rice And Grilled Vegetable Relish: The “I Totally Meant To Do That” Tips
Read this because future-you is tired and deserves shortcuts. Also because I’ve made every mistake possible here, so you don’t have to.
Your Fish Doesn’t Need Therapy, It Needs a Dry Paper Towel
If your fish keeps sticking or falling apart, it’s usually because it went onto the grill damp and offended. Pat it dry like you mean it, oil it lightly, and don’t start flipping it like you’re nervous—touch it less and it will love you more.
No Grill? Congrats, You’re Now a “Skillet Person”
A grill pan is nice, but a regular nonstick or cast-iron skillet works just fine. Medium-high heat, a little oil, and let the fish cook undisturbed until it releases easily—if it’s fighting you, it’s not done yet.
Basil Is Great Until It’s $4 for a Sad Handful
If basil is overpriced or looks like it’s been through something, swap in cilantro, parsley, or even a mix of green onions and whatever leafy herb you forgot in the crisper. This recipe is not the herb police, and the lemony dressing will carry the vibe.
Mango Swap for When Mango Is Either Rock-Hard or Weirdly Mushy
Mango has two settings at the store: “baseball” and “baby food.” If it’s not cooperating, use pineapple, peach, or even diced apple for crunch; you’ll still get that sweet pop against the peppery fish. The goal is sweet + fresh, not fruit perfection.
Zucchini Tricks for People Who Hate Watery Veggies
Zucchini can get a little spongey if it sits too long, especially if you dice it early. If you’re prepping ahead, keep it separate and mix it into the relish right before serving. Zucchini loves attention—give it the last-minute spotlight.
The “Grilled Pepper” Shortcut Nobody Brags About
If you don’t feel like roasting a pepper (valid), jarred roasted red peppers are basically the cheat code here. Just drain and chop, and suddenly you look like someone who “grills vegetables regularly.” Let the jar do the work and keep your dignity.
Lemon Vinaigrette: Store-Bought Is Fine, Homemade Is a Flex
If you’ve got a lemon vinaigrette you like, use it—this is not the moment to make a dressing from scratch unless you’re procrastinating other responsibilities. If you don’t have one, any tangy vinaigrette works, and a squeeze of lemon helps. Acid makes everything taste like you tried harder than you did.
Rice-and-Beans Without the Sad, Dry Energy
Cold leftover rice is perfect here, but it can be stubborn. Warm it for 30 seconds in the microwave with a tiny splash of water before mixing so it doesn’t drink all your dressing and turn into chewy regret. Dry rice is the silent villain of weeknight dinners.
Make-Ahead Reality for People With Busy Lives (Or Short Attention Spans)
The relish can be made a few hours ahead, but it’s best when it’s still crisp and perky. Store it covered in the fridge and give it a quick stir before serving; if it looks watery, just spoon it with a slotted spoon. Your fridge will try to humble you—don’t let it.
Leftovers: The Next-Day Lunch That Makes Coworkers Jealous
Keep the fish separate from the relish if you can, because reheated arugula gets dramatic. Rewarm the rice-and-beans, eat the relish cold, and flake the fish on top; it’s basically a fancy bowl with zero extra effort. This is one of those rare leftovers that actually upgrades your day.
