Coconut & Lime Fish with Mango Salsa

Interactive experience

Products and recipes

Jo makes Coconut and Lime Fish with Mango Salsa, marinating firm white fish with lime, garlic and warm spices, then pan searing until golden. A quick coconut lime sauce simmers gently until glossy, then it’s spooned over the fish and topped with a fresh mango salsa with red onion, capsicum, herbs and optional chili. Serve with brown rice or quinoa and finish with toasted coconut and lime wedges.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.