The fresh mango salsa also works well with salmon and prawns.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
lemon pepper seasoning
sea salt
1 tablespoon olive oil
300 grams green beans
Mango salsa
1 avocado, peeled and diced
1 mango, peeled and diced
2 spring onions, thinly sliced
½ cup diced cucumber
2 tablespoons chopped basil
2 teaspoons lime or lemon juice
1 tablespoon olive oil
METHOD
Salsa: Combine all the ingredients in a bowl and season.
Beans: Trim off the stem end and slice the beans on the diagonal. Cook in boiling salted water until crisp tender then drain and refresh under cold water. Drain well and set aside.
Fish: Dust both sides of the fish generously with lemon pepper and sea salt.
Heat the olive oil in a sauté pan and cook the fish on both sides until just cooked through.
To serve: Arrange the beans on plates and top with the fish. Spoon over the salsa and drizzle with a little olive oil.
Pantry note: Lemon pepper seasoning is available at supermarkets in the spice section.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.