Name: Fish with chilli, mango & lime salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Cajun & Creole
Ingredients: 4 whole sea bream or mackerel descaled and cleaned (ask your fishmonger to do this); 2 tbsp Cajun seasoning (we used Schwartz); zest and juice 1 lime; 1 tbsp oil; 1 ripe mango peeled, stoned and diced; 1 red chilli deseeded and finely chopped; 1 ripe avocado peeled, stoned and diced; 2 spring onions sliced; small bunch coriander chopped; 200g green bean; rice to serve

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Fish with chilli, mango & lime salsa

Fish with chilli, mango & lime salsa

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

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Ingredients

Nutrition

Units:

MetricUS

4 whole sea bream or mackerel

descaled and cleaned (ask your fishmonger to do this)
2 tbsp Cajun seasoning

(we used Schwartz)
zest and juice 1 lime
1 tbsp oil
1 ripe mango

peeled, stoned and diced
1 red chilli

deseeded and finely chopped
1 ripe avocado

peeled, stoned and diced
2 spring onions

sliced
small bunch coriander

chopped
200g green bean
rice

to serve

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Nutrition: per serving

kcal552
fat34g
saturates7g
carbs29g
sugars6g
fibre6g
protein33g
salt0.5g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
step 2

Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
step 3

For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

Recipe from Good Food magazine, June 2012

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A star rating of 4.7 out of 5.14 ratings

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