| GEOFF JANSZ GRILLED FISH WITH MANGO SALSA Preparation: 12 mins Cooking: 10 mins Serves: 4 Ingredients 4 blue eye cod fillets (or similar thick white fish fillets) 2 tablespoons olive oil 3/4 cup Rosella Mango Chutney, plus extra to serve 1 mango, peeled & diced 1 red onion, finely diced 1 Lebanese cucumber, seeded and finely diced 2 long chillies, seeded and finely diced 1/2 cup coriander leaves, roughly chopped 2 limes, juice only 200g baby asian leaf salad Method 1. Brush fish with oil, season with salt and pepper. 2. Combine mango, onion, cucumber, chillies and lime juice in a bowl, toss gently. Season to taste. 3. Heat a char-grill or barbeque on high heat. Place fish presentation side down on plate. 4. Cook the fish for 1 minute, turn and brush with Rosella Mango Chutney, turn and baste often. 5. Fish should take 3-5 minutes each side depending on thickness. 6. Place Asian salad leaves on plate, top with fish then salsa, serve with extra chutney. 7. And extra salsa in a bowl. |
Tasty dish and it's brain food for the kids
