Barbecued Whitefish with Fruit Salsa

    Barbecued Whitefish with Fruit Salsa


    727 people made this

    This is a very simple recipe to prepare despite the long list of ingredients - you can even make the salsa a day ahead. For a real treat substitute strawberries for mango!

    Serves: 2 

    • 1/3 cup extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon minced fresh parsley
    • 1 clove garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 2 whitefish fillets
    • 1 large ripe mango, peeled, pitted and diced
    • 1/2 red capsicum, diced
    • 2 tablespoons minced red onion
    • 1 tablespoon chopped fresh coriander
    • 1 chilli pepper, seeded and minced
    • 2 tablespoons lime juice
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper to taste

    Preparation:45min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour55min 

    1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the fish fillets, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour.
    2. Prepare the mango salsa by combining the mango, red capsicum, red onion, coriander and chilli in a bowl. Add the lime juice and 1 tablespoon of lemon juice and toss well. Season to taste with salt and pepper and refrigerate until ready to serve.
    3. Preheat barbecue for medium-high heat and lightly oil grate.
    4. Remove the fish from the marinade and shake off excess. Discard the remaining marinade. Cook the fillets until the fish is no longer translucent in the centre and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the fish topped with mango salsa.

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