1 tablespoon olive oil
4 x 150g firm white fish fillets (see note)
2 medium bananas, finely chopped
1 medium mango, finely chopped
1 long red chilli, seeded, finely chopped
1/4 cup finely chopped fresh coriander leaves
1 tablespoon lime juice
Mixed salad leaves, to serve
Lime wedges, to serve
Step 1Heat oil in a large frying pan over medium-high heat. Add fish. Cook for 3 to 4 minutes each side or until cooked through.
Step 2Meanwhile, combine banana, mango, chilli, coriander and lime juice in a medium bowl. Mix well. Serve fish with salsa, mixed salad leaves and lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
We used perch. You could also use ling or blue-eye. This mango and chilli salsa also goes well with prawns or chicken.
- Author: Cathie Lonnie
- Image credit: Guy Bailey
- Publication: Super Food Ideas