- 1 mango, cheeks removed, flesh chopped
- 1/4 cup chopped fresh coriander, plus extra leaves, to serve
- 1 tablespoon fresh lime juice
- 2 long fresh red chillies, deseeded, finely chopped
- 4 x 125g firm white fish fillets
- 1 teaspoon ground turmeric
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, crushed
- 400g can black beans, rinsed, drained
- 150g trimmed kale, chopped
- 300g (2 cups) cooked quinoa, warmed
- Step 1Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat.
- Step 2Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted. Cover to keep warm.
- Step 3Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
- Step 4Divide the quinoa among serving bowls. Top with the kale mixture, fish and mango salsa. Serve sprinkled with extra coriander.
- Low fat
- Low kilojoule
To make 2 cups of cooked quinoa, bring 330ml (11 ⁄3 cups) water or stock to a simmer in a saucepan over medium heat. Add 140g (2⁄3 cup) uncooked quinoa, reduce heat to low, cover and simmer for 15-20 minutes or until the water is absorbed.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste Magazine