Name: Grilled fish with mango salsa and coconut rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup macro organic jasmine rice; 400 millilitre can coconut milk; 1/2 cup water; 1/2 teaspoon salt; 4 150g fillets firm white fish; 1 tablespoon woolworths select vegetable oil; mango salsa; 1 mango, seeded, peeled, chopped; 1 avocado, seeded, peeled, chopped; 1 punnet cherry tomatoes, quartered; 1/4 cup coriander leaves, roughly chopped, plus extra to serve; 2 tablespoon lime juice, plus wedges to serve

Grilled fish with mango salsa and coconut rice

Looking for fresh, flavoursome dinner ideas?

Serves 4

Prep

20M

Cook

20M

Total

40M

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?

Ingredients

1 1/2 cup macro organic jasmine rice

400 millilitre can coconut milk

1/2 cup water

1/2 teaspoon salt

4 150g fillets firm white fish

1 tablespoon woolworths select vegetable oil

mango salsa

1 mango, seeded, peeled, chopped

1 avocado, seeded, peeled, chopped

1 punnet cherry tomatoes, quartered

1/4 cup coriander leaves, roughly chopped, plus extra to serve

2 tablespoon lime juice, plus wedges to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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