White fish with mango, black olive and tomato salsaPrint This
- 4 fillets firm, white fish (we used kingklip)
- for the salsa
- 200g mango, finely chopped
- 200g cherry tomatoes, halved or quartered
- ½ red onion, very finely chopped
- 100g black olives
- juice 2 limes, plus extra wedges, to serve
- handful coriander, roughly chopped
- Make the salsa by combining all the ingredients and seasoning well to taste. Season the fish fillets and braai or grill for around 5 minutes, until the skin is crisp and the flesh is just beginning to flake. Serve the fish immediately, with the salsa and extra lime wedges on the side.
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This article originated on: www.womanandhome.com