Grilled fish with mango salsa
Skinless white fish
600 g, (4x150g fillets)
1 medium, finely chopped
1 medium, deseeded, finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
2 tbs, finely shredded
- Preheat a chargrill or barbecue over high heat. Season fish with salt and pepper. Cook for 4-5 minutes each side or until golden and just cooked through (cooking time will depend on thickness of fish).
- Meanwhile, combine mango, cucumber, chilli, mint and juice in a bowl. Serve fish with mango salsa.
SERVING SUGGESTION: Mixed salad leaves. TIPS: To deseed the cucumber and chilli, cut them in half lengthways, then use a small spoon to scoop or scrape out the seeds. Choose a mango that is ripe but still firm so the salsa isn’t too wet. ADD IT: 2 tbs chopped fresh coriander in Step 2. SWAP IT: Fish for lean chicken breast fillets (fat trimmed).