As the weather warms, here’s a delicious dish inspired by the tastes of the Kimberley!
4 barramundi fillets (each about 100g)
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
2 mangoes, peeled and cut along core into large cheeks
olive or canola oil spray
100 g baby spinach leaves
1 avocado, peeled, stoned and diced
1/2 cup coriander leaves, chopped
juice of 1 lime
1/2 cup natural yoghurt
Lemon wedges, to serve
Add the ground coriander, ground cumin and ground turmeric into a shallow dish and mix well. Add fish fillets and turn to coat. Preheat BBQ grill to high. Lightly spray mango cheeks with oil. Cook until lightly charred on each side and set aside. Lightly spray the fish fillets with oil. Barbecue for 3-4 minutes on each side until cooked through. For the salad, slice mango and combine in a bowl with spinach, avocado, coriander and lime juice. Serve fish with mango salad, yoghurt and lemon wedges.
· You can substitute the barramundi fillets for any firm white fish such as snapper, hake, ling, perch, mackerel, cod, seabass or coral trout.
· A drained can of mango in juice can be used instead of fresh mangoes. Pawpaw (papaya) can also be substituted.
· Bottled lime juice can also be used in place of a fresh lime
More recipes like this at: http://www.livelighter.com.au