Description
The sweet mango, juicy tomatoes, and little kick of chili bring this salsa to life, while the fish stays tender with a beautifully crisp outside. It’s simple cooking, but honestly, it tastes like you’ve spent much longer in the kitchen.
Ingredients
Units
Scale
Fresh Mango Salsa
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 2 spring onions, thinly sliced
- 1/2 cup corn kernels
- 6 cherry tomatoes, quartered
- 1 green chili, thinly sliced (remove seeds for a milder salsa if preferred)
- 1 tsp lemon zest
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro or parsley
- Salt and freshly ground black pepper, to taste
Pan Fried Fish
- 4 white fish fillets such as Kingklip, Hake or Cob, washed and thoroughly patted dry
- 1 tbsp olive oil, for brushing the fish
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic salt, to taste
- 2 tsp chopped fresh dill
- 2 tbsp flour, lightly sprinkled over the fish
- 2 tbsp butter
- 2 tbsp olive oil
- Juice of 1/2 lemon
Instructions
Salsa
- In a medium bowl, combine 1 diced ripe mango, 1/2 diced red bell pepper, 2 thinly sliced spring onions, 1/2 cup corn kernels, 6 quartered cherry tomatoes, 1 thinly sliced green chili, 1 tsp lemon zest, and 2 tbsp chopped cilantro or parsley.
- Drizzle over 2 tbsp olive oil and the juice of 1 lemon.
- Season with salt and freshly ground black pepper to taste.
- Stir gently so the mango keeps its shape, then refrigerate for at least 15 to 20 minutes while you prepare the fish. This gives the flavours time to blend beautifully.
Fish
- Pat the 4 white fish fillets completely dry, then brush both sides with 1 tbsp olive oil.
- Season each fillet with salt, freshly ground black pepper, garlic salt, and 2 tsp chopped fresh dill, spreading the dill evenly over the fish.
- Lightly dust both sides with 2 tbsp flour, shaking off any excess. A light coating helps create a crisp finish without becoming heavy.
- Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until the butter has melted and begins to lightly bubble.
- Place the fish into the skillet, skin side down if using skin-on fillets.
- Avoid overcrowding the pan so the fish browns properly.
- Cook for 4 to 5 minutes without moving the fish, then carefully turn and cook another 3 to 5 minutes, depending on the thickness of the fillets.
- During the last minute of cooking, drizzle over the juice of 1/2 lemon.
- The fish is ready when it flakes easily with a fork
Serve
- Spoon the chilled mango salsa generously over the hot pan-fried fish and serve immediately with steamed vegetables, rice, baby potatoes or a fresh green salad.
Notes
Prepared, tried, and tested by Gail
