Grilled fish with mango salsa and coconut rice

Looking for fresh, flavoursome dinner ideas?

Then don’t go past this tender, succulent grilled fish with a fresh fruity mango salsa and creamy coconut rice!

Looking for more fish recipes?


mango salsa


1.Place rice in a colander and rinse under cold water until it runs clear. Drain.
2.In a medium saucepan, combine the rice, coconut milk, water and salt. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-12 minutes, until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
3.Heat a chargrill pan or barbeque grill on high. Brush fish with oil and season to taste. Cook for 2-3 minutes on each side, until just cooked through.
4.Meanwhile, make mango salsa: In a medium bowl, combine all ingredients. Season to taste.
5.Serve fish topped with salsa and coriander sprigs. Accompany with rice and lime wedges.

For a low-fat version of coconut rice, try swapping coconut milk for coconut water or light coconut milk.


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