Grilled Fish with Mango Salsa
Lightly seasoned grilled fish fillets topped with a fresh mango, red onion and coriander salsa with a hit of lime. A light, summery dinner packed with flavour and ready in 20 minutes.
Prep
10m
Cook
10m
Diff.
Eas
Serves
2
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Ingredients
Fish, white flesh, raw, not further defined
2 fillets (snapper, cod, or basa)
Lettuce, leaf, red, raw
¼ red onion, finely diced
Oil, olive, extra virgin
1 tablespoon
Mango, Ataulfo, peeled, raw
1 ripe mango, diced
Limes, raw
juice of 1 lime
Cumin (cummin) seed, dried, ground
pinch
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Instructions
Make the mango salsa: combine diced mango, diced red onion, a pinch of chilli, coriander and lime juice. Season and set aside.
Pat the fish fillets dry and season both sides with salt, pepper and a little cumin.
Heat oil in a non-stick pan over medium-high heat. Cook the fish for 3–4 minutes each side depending on thickness, until cooked through and lightly golden.
Serve the fish topped generously with the mango salsa.
Accompany with steamed rice or a simple green salad.
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