Then don't go past this tender, succulent grilled fish with a fresh fruity mango salsa and creamy coconut rice!
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Grilled fish with mango salsa and coconut rice
Looking for fresh, flavoursome dinner ideas?
- 20 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Grilled fish with mango salsa and coconut rice
- 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
Grilled fish with mango salsa and coconut rice
- 1Place rice in a colander and rinse under cold water until it runs clear. Drain.
- 2In 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.
- 3Heat 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.
- 4Meanwhile, make mango salsa: In a medium bowl, combine all ingredients. Season to taste.
- 5Serve fish topped with salsa and coriander sprigs. Accompany with rice and lime wedges.
Notes
For a low-fat version of coconut rice, try swapping coconut milk for coconut water or light coconut milk.
