Blue-eye cod with mango salsa

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

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 cutlets (about 800g)

Mango salsa:
1 mango, peeled, stoned and chopped
2 tablespoons finely-chopped purple Spanish onion
½ capsicum, seeds removed and chopped
1 tomato, chopped
1 tablespoon each chopped mint and basil
¼ teaspoon chopped chilli, or to taste
juice of ½ lime or lemon
freshly cracked black pepper

To serve:
New potatoes
mixed leaf salad

Methods/steps

1. Heat a char grill or barbecue plate. Brush with a little olive oil.

2. Seal fish for 30 seconds each side. Cook for a further 3 to 4 minutes each side or until cooked to taste.

3. Combine all ingredients for Mango Salsa in a bowl.

4. Serve blue eyed cod with salsa, together with new potatoes, a mixed leaf salad and lime wedges.

Additional Tips

Variation:
If preferred, serve blue eyed cod on a bed of baby spinach leaves with crisp, oven-baked potato wedges.

Preparation time: 10 mins Cooking time: 8 mins

Nutrition per serve:
1669 kilojoules (399 Calories), 10g fat (including 3g saturated fat), 26g carbohydrate (including 8g sugars), 7g fibre and 206mg sodium. Read our nutrition rating system.