Charred fish with mango salad

Charred fish with mango salad

charred fish with mango salad

Packed with fresh flavours, this charred fish with mango salad is sure to be a favourite thinner dinner.

  • 25 mins
  • 4
  • Easy

INGREDIENTS

FOR THE DRESSING

  • juice of 2 limes
  • 60ml fish sauce
  • 30ml honey
  • 2 garlic cloves, crushed
  • 1 red chilli, thinly sliced (optional)
  • handful dill, chopped

FOR THE SALAD

  • olive or avocado oil, for frying
  • 4 x 200g firm white fish fillets, without skin or bones
  • 30ml Portuguese spice mix
  • 1 cucumber, peeled into ribbons
  • handful butter lettuce, torn
  • 1 mango, thinly sliced

METHOD

  1. For the dressing, beat all the ingredients together.
  2. For the salad, heat a splash of oil on high. Coat the fish all over in the spice and fry for 3-4 minutes, or until charred and just cooked through.
  3. Combine the cucumber, lettuce, mango and half the dressing. Serve with the fish and remaining dressing.

Tips: 

  • If you can’t find fresh mango, use 410g tinned.
  • Make your own Portuguese spice mix by combining 15ml salt, 5ml garlic powder, 10ml paprika, 3ml ground
    cumin and a pinch cayenne pepper, if you like it spicy.

RECIPES: MARGIE ELS-BURGER STYLING: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: October, 2019


Margie Els-burger

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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