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Mango Moroccan Fish

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Mango Moroccan Fish

This recipe calls for tilapia, but try it with any white fish of your choice! It’s easy to double or triple the size of the recipe as needed.


  • 1 mango, peeled and cut into large chunks
  • 2 tilapia filets, you can also use another white fish of your choice such as cod
  • 2-3 tablespoons Stuart’s Spices Moroccan Seasoning
  • 2 teaspoons unsalted butter
  • Secret ingredient: milk


  1. Preheat the oven to 350° F
  2. If you’re using the milk, soak your filets for 15-20 minutes and then pat them dry after they come out of their milk bath
  3. Once dry, spread butter along the top of each filet
  4. Generously cover the top of the filet with Moroccan spice
  5. Place the filets on aluminum foil and spread the mango chunks over them
  6. Sprinkle the top of the mango with a little more of the Moroccan seasoning
  7. Wrap up the sides of the aluminum and twist edges together to seal
  8. Bake for about 15 minutes, depending on the thickness of the filets, fish should be an internal temp of 145°