2 mangoes, peeled, finely chopped
1 corn cob, husks removed and cooked
1 small Spanish onion, finely chopped
1 avocado, finely chopped
½ a lime, juiced
2 tsp. lime zest
1 tbsp. EVO oil
½ tsp. ground cumin
1 garlic clove, crushed
2 tbsp. chives
Coriander fish ingredients:
650g flathead fish fillets, skinned, pin-boned
¼ cup coriander leaves, finely chopped
2 tsp. Murray Rive sea salt
1 tsp. black pepper, group
¼ cup of rice flour
2 tbsp. EVO oil for cooking
1 tsp. cumin
In a large bowl all of the salsa ingredients and gentle toss, leave to marinate for 15-20 minutes.
In another bowl combine the coriander, rice flour, sea salt , cumin and mix. Place each fillet of fish in the coriander mix and cover with the mixture, shake off any excess flour.
Place the fish in a pre-heated frying pan, on a medium heat, and a little olive oil and cook for 2-3 minutes each side.
Serve the fish with a generous spoonful of the mango salsa.