Blue-eye cod with mango salsa

Preparation: 10 min

Cooking time: 8 min

Serves: 4

Type of recipe: healthy, main meal, gluten-free

Recipe

This Blue-eye Cod with Mango Salsa recipe features grilled blue-eye cod fillets served with a fresh, tangy mango salsa made from mango, onion, capsicum, tomato, herbs, and chili. Accompanied by roasted potato wedges and a mixed leaf salad, it's a flavorful and vibrant dish perfect for a light and healthy meal.

Ingredients

Olive oil for brushing or use oil spray
4 blue eye-cod fillets (about 800g)

MANGO SALSA:

1 mango, peeled, stoned and diced
2 tablespoons finely-chopped purple Spanish onion
½ capsicum, seeds removed and diced
1 tomato, diced
2 tablespoons each chopped mint and basil
1-2 fresh chopped chilli or to taste
juice of ½ lime or lemon
freshly cracked black pepper

TO SERVE:

Potatoes, cut into long wedges and seasoned with olive oil and pepper
Mixed leaf salad

Method

1. Heat a char grill or barbecue plate to nice and hot. Brush or drizzle fish fillets with olive oil, grind pepper over.
2. Seal fish for 30 seconds each side. Cook for a further 4 to 5 minutes each side or until cooked through.
3. Combine all ingredients for Mango Salsa in a bowl.
4. Serve blue eyed cod with salsa, together with roasted crisp potato wedges, a mixed leaf salad and lime/lemon wedges.