Mango, pineapple & peppered fish salad

Mango, pineapple & peppered fish salad
  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Easy

This fish salad is the perfect combination of sweet and spicy thanks to the fresh pineapple, mango and chilli powder.

Featured in
Pineapple recipes, Mango recipes


  • Oil, for greasing
  • 40g (1/4 cup) plain flour
  • 4 (about 180g each) white fish fillets
  • 1 tablespoon finely grated lemon rind
  • 3 teaspoons cracked black pepper
  • 5cm piece fresh ginger, peeled, finely grated
  • 1/4 teaspoon chilli powder
  • 1 tablespoon olive oil
  • 2 medium ripe mangoes
  • 400g piece (about 1/2) pineapple, peeled, cored, chopped
  • 4 green shallots, finely chopped
  • 1/2 cup fresh coriander leaves
  • Salt, to taste
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 190°C. Brush a large baking tray with the oil to grease.
  • Step 2
    Place the flour on a large plate. Toss the fish in the flour to coat well. Shake off any excess and place on the greased tray.
  • Step 3
    Combine lemon rind, pepper, ginger and chilli powder in a small bowl. Sprinkle over the fish fillets and use your fingers to gently press into the top of the fish.
  • Step 4
    Drizzle the oil over the fish and bake in preheated oven for 12-15 minutes or until light golden on the edges and the fish flakes when tested with a fork. Remove from the oven and use a fork to break the fish into bite-sized pieces.
  • Step 5
    Meanwhile, cut the cheeks from the mangoes close to the seeds and peel away the skin. Chop the flesh and place in a medium bowl. Add the fish pieces, pineapple, green shallots and coriander. Toss gently to combine.
  • Step 6
    Divide among serving bowls. Sprinkle with salt and serve with lemon wedges.


  • 1403 kj


  • 9g

    Fat Total

  • 2g

    Saturated Fat

  • 32g


  • 137.65mg


  • 21g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve
  • Author: Jo Richardson
  • Publication: Australian Good Taste



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