Sweet seasonal mangos make a tantalising salsa to accompany this succulent fish.
- 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.
- 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.
- 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.
- Stir chives through salsa. Serve fish with salsa and garlic bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set