Blue-eye cod with mango salsa
- Ready In: 18 minutes
- Prep Time: 10 minutes
- Cooking Time: 8 minutes
- Serves: 4
A simply divine combination for when mangos are in season. Try to choose a mango that's firm or even a little underipe with its skin tinged with green.
Ingredients
- Olive oil for brushing or use oil spray
- 4 blue eye-cod fillets (about 800 g)
- MANGO SALSA:
- 1 mango, peeled, stoned and diced
- 2 tablespoons finely-chopped purple Spanish onion
- ½ capsicum, seeds removed and diced
- 1 tomato, diced
- 2 tablespoons each chopped mint and basil
- 1-2 fresh chopped chilli or to taste
- juice of ½ lime or lemon
- freshly cracked black pepper
- TO SERVE:
- Potatoes, cut into long wedges and seasoned with olive oil and pepper
- Mixed leaf salad
Nutrition per serve
1669 kilojoules (399 Calories), 10 g fat (including 3 g saturated fat), 26 g carbohydrate (including 8 g sugars), 7 g fibre and 205 mg sodium. Read our nutrition rating system.
Directions
1. Heat a char grill or barbecue plate to nice and hot. Brush or drizzle fish fillets with olive oil, grind pepper over.
2. Seal fish for 30 seconds each side. Cook for a further 4 to 5 minutes each side or until cooked through.
3. Combine all ingredients for Mango Salsa in a bowl.
4. Serve blue eyed cod with salsa, together with roasted crisp potato wedges, a mixed leaf salad and lime/lemon wedges.
Variations
- If preferred, serve blue eyed cod on a bed of baby spinach leaves with boiled beige quinoa
