Fish with a Mango Salsa and an Avocado and Mange Tout Salad
- (2 lbs) white fleshy fish (e.g. swordfish, bream)
- 2 firm, ripe mangoes, peeled and flesh cut into small chunks
- 1 small red onion, finely diced
- 1 red capsicum, deseeded, finely diced
- 1 bunch of mint, leaves roughly chopped
- 1 red chilli, deseeded, finely chopped
- 1 lime, juiced
- 2 firm, ripe avocadoes, peeled and cut into chunky wedges
- 150 g (5 oz) snow peas, de-stringed
- 4 tblsp lemon juice
- 10 tblsp olive oil
Method
For mango salsa, combine in a bowl the mango, onion, capsicum, mint, chilli and lime juice. Toss gently.
For dressing, place lemon juice and olive oil in a bowl and whisk to combine. Season with salt and pepper.
For the avocado and snow pea salad, blanch the snow peas in simmering salted water for 30 seconds. Drain and rinse under cold water. Layer avocado and snow peas and drizzle with dressing.
Rub fish with a little olive oil, salt and pepper. Place on a hot barbeque and chargrill for 2 minutes on each side or until cooked.
Serve with avocado and snow pea salad and a large tablespoon of mango salsa.
For mango salsa, combine in a bowl the mango, onion, capsicum, mint, chilli and lime juice. Toss gently.
For dressing, place lemon juice and olive oil in a bowl and whisk to combine. Season with salt and pepper.
For the avocado and snow pea salad, blanch the snow peas in simmering salted water for 30 seconds. Drain and rinse under cold water. Layer avocado and snow peas and drizzle with dressing.
Rub fish with a little olive oil, salt and pepper. Place on a hot barbeque and chargrill for 2 minutes on each side or until cooked.
Serve with avocado and snow pea salad and a large tablespoon of mango salsa.
Serve with Eileen Hardy Chardonnay 2004 £16.99