Fish with mango and tomato salsa

Fish with mango and tomato salsa

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Sweet seasonal mangos make a tantalising salsa to accompany this succulent fish.

Featured in
Main recipes, Lunch recipes


  • 2 large mangoes
  • 3 ripe tomatoes, quartered, deseeded
  • 2 1/2 tablespoons olive oil
  • 1cm piece ginger, peeled, grated
  • 2 tablespoons sweet chilli sauce
  • 4 white fish fillets, skin removed
  • 2 tablespoons finely chopped chives
  • Garlic bread, to serve


  • Step 1
    Prepare mango cheeks, using technique shown below. Using a small knife, remove mango cubes from skin. Transfer mango flesh to a bowl. Remove skin and flesh from rest of mango. Cut flesh into 2cm cubes. Place into bowl.
  • Step 2
    Cut tomato flesh into 2cm cubes. Add to mango. Combine 2 tablespoons of oil, ginger, sweet chilli sauce, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Stir gently to combine. Cover. Stand at room temperature for 10 minutes.
  • Step 3
    Brush fish fillets with remaining 2 teaspoons of oil. Season with salt and pepper. Preheat a barbecue plate on medium-high heat. Cook fish for 2 minutes each side or until cooked through.
  • Step 4
    Stir chives through salsa. Serve fish with salsa and garlic bread.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Lower gi


  • 1544 kj


  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 30g


  • 269.38mg


  • 25g

    Carbs (sugar)

  • 26g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Super Food Ideas



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