Sweet ginger dressing
1.Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until vegetables strips have curled; drain. Pat dry with paper towel.
2.Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.
3.Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.
4.To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.
5.Serve fish with salsa and lemon wedges.
To easily remove the pomegranate seeds from the flesh: cut the fruit in half, then separate the seeds from the flesh whilst holding upside down in cold water in a bowl; the seeds will sink and the white pith will float.Note