Coconut & Lime Fish with Mango Salsa

Serves 4

Time 35 minutes

Ingredients

For the Fish

4 firm white fish fillets (snapper, barramundi, mahi mahi, or flathead)

1 tbsp extra virgin olive oil

Zest and juice of 1 lime

1 garlic clove, crushed

1 tsp ground allspice

½ tsp ground cumin

½ tsp smoked paprika

Salt and cracked black pepper

For the Coconut–lime Sauce

150 ml coconut milk

Zest of ½ lime

1 tbsp lime juice

1 tsp honey

1 small garlic clove, finely grated

Pinch chilli flakes

Pinch salt

For the Mango Salsa

1 large ripe mango, diced

¼ red onion, finely chopped

½ red capsicum, finely diced

1 small red chilli, finely chopped (optional)

Juice of ½ lime

1 tbsp chopped fresh coriander or mint

1 tsp extra virgin olive oil

Pinch salt

To Serve

Brown basmati rice or quinoa

Lime wedges

Extra coriander or mint leaves

Toasted coconut flakes

Method

In a shallow dish, combine extra virgin olive oil, lime zest and juice, garlic, allspice, cumin, paprika, salt and pepper. Add the fish and coat well. Set aside 15–30 minutes for the flavours to absorb.

In a bowl, combine mango, red onion, capsicum, chilli, lime juice, herbs, extra virgin olive oil and salt. Toss gently and set aside — the flavours will meld while you cook the fish.

In a small saucepan, combine coconut milk, lime zest and juice, honey, garlic, chilli flakes and salt. Simmer gently for 4–5 minutes until slightly thickened and glossy. Don’t boil it hard, or it will split. Taste and adjust — you want a balance of creamy, zesty and lightly sweet.

Heat a non-stick or cast-iron pan over medium-high heat. Add a drizzle of extra virgin olive oil. Sear fish 2–3 minutes each side (depending on thickness) until golden and just cooked through.

To serve, spoon a bed of rice or quinoa onto each plate. Place the fish fillet on a plate, then spoon the coconut–lime sauce over it. Top with a generous spoonful of mango salsa. Finish with fresh herbs, toasted coconut and a lime wedge.