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Fish fillet with mango and tomato salsa

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Ingredients for 2 servings:

  • 2 fish fillets, white flesh
  • Oil for frying
  • salt and pepper
  • some lime juice
  • ½ mango(s), ripe
  • 1 beefsteak tomato(s)
  • 1 spring onion(s)
  • 0.3 tsp ginger, freshly grated
  • 2 tbsp sweet chili sauce
  • 2 tbsp oil
  • Salt
  • some lime juice

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

seasoned with sweet chili sauce

Peel the mango, remove the stone, and dice the flesh. Deseed the tomato, remove the stem, and dice the flesh. Trim, rinse, and slice the spring onion. For the marinade, mix the ginger with the sweet chili sauce and oil, season with salt and lime juice. Pour the marinade over the mango, tomato, and onion mixture and gently fold in. Let stand for about 15 minutes, then season again to taste. Briefly rinse the fish fillet, pat dry, fry in hot oil, and season with lime juice, salt, and pepper. Serve with the salsa.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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