White Fish with Mango, Olive and Tomato Salsa Recipe

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serves:

4

Skill:

easy

Total Time:

00:15

Prep:

00:10

Cooking:

00:05

Nutrition per portion

RDA
Calories 200 kCal 10%
Fat 5.5g 8%
  -  Saturates 0.8g 4%

Ingredients

  • 4 fillets firm, white fish (we used kingklip)
  • for the salsa
  • 200g (7oz) mango, finely chopped
  • 200g (7oz) cherry tomatoes, halved or quartered
  • ½ red onion, very finely chopped
  • 100g (4oz) black olives
  • juice 2 limes, plus extra wedges, to serve
  • handful coriander, roughly chopped

Method

  • Make the salsa by combining all the ingredients and seasoning well to taste. Heat the barbecue or grill. Season the fish fillets and barbecue or grill for around 5 minutes, until the skin is crisp and the flesh is just beginning to flake. Serve the fish immediately, with the salsa and extra lime wedges on the side.

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Top Tip

The beauty of a salsa is that you can be so imaginative. Try adding some fresh chilli and spring onions, or mixing up the herbs - mint, parsley or basil all work well.

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