If we took a poll and asked Australians what food best represents summer to them, the chances are that the two heroes of this dish would be high on the list. Juicy, ripe mangoes and fresh seafood are the stuff of family BBQs and celebrations all around Australia. As synonymous with an Australian summer as the sound of cicadas, mangoes and fresh seafood evoke memories of fun, relaxed times enjoying the best of our beautiful country.
This recipe is from Woolworths.
- 4 Humpty doo barramundi fillets, skin on
- 2 large mangoes, peeled, diced
- 1 avocado, deseeded, finely diced
- 1 red onion, finely diced
- 1/2 bunch coriander, finely chopped
- 2 long red chillies, deseeded, finely chopped
- 3 lime, 2 juiced, 1 cut into wedges
- 2 tbs extra virgin olive oil
- Pat fish skin dry with paper towels, then season with salt.
- Heat oil in a large frying pan over medium-high heat. Cook fish, in 2 batches, skin-side down, for 6 minutes or until skin is golden and crispy. Turn and cook for a further 7 minutes or until cooked through. Transfer to a plate, cover and rest for 2 minutes.
- Meanwhile, combine mango, avocado, onion, coriander, chilli and lime juice in a bowl, then season. Divide salsa among plates, top with extra coriander and serve with fish and extra lime.
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