Barbecued Trevally with Mango Salsa

    Barbecued Trevally with Mango Salsa

    Recipe Picture:Barbecued Trevally with Mango Salsa
    2

    Barbecued Trevally with Mango Salsa

    (9)
    35min


    8 people made this

    The perfect recipe for a hot summer's night, barbecued paprika-spiced trevally and bright mango salsa, served in a tortilla.

    Ingredients
    Serves: 4 

    • 1 mango - peeled, seeded, and diced
    • 4 tomatoes, chopped
    • 2 cucumbers, finely chopped
    • 1 (440g) tin chickpeas, rinsed and drained
    • 1 lime, juiced
    • 1 lemon, juiced
    • 1 tablespoon minced pickled jalapeno pepper
    • 2 teaspoons chilli flakes
    • 2 tablespoons chopped fresh lemon basil
    • 1 pinch sea salt to taste
    • 1 kg trevally fillets
    • 2 teaspoons paprika, or to taste
    • 1 pinch sea salt and freshly ground black pepper, to taste
    • 1/4 cup canola oil, or as needed
    • 4 flour tortillas

    Directions
    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Stir the mango, tomato, cucumber, chickpeas, lime juice, lemon juice, jalapeno pepper, chilli flakes and lemon basil in a bowl; season with sea salt. Set aside.
    2. Preheat a barbecue for high heat and lightly oil the grate.
    3. Season the trevally with the paprika, salt and pepper; brush with the canola oil.
    4. Cook the trevally on the preheated barbecue until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the barbecue just before the trevally is finished. Serve the trevally in the warm tortillas topped with the mango salsa.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (6)

    by
    18

    Great fresh and healthy recipe. I mixed it up a bit and it was super yummy. I added a whole chopped jalepaeno to give it a kick (warning, it had a kick, but really complemented the mango), used fresh chopped red pepper instead of the flakes for more taste and texture, and did not add the beans (it didnt need it). I also replaced the oil with fresh lemon juice to keep the fish light and healthy, it worked well. Finally, instead of tortillas, I served the whole fish fillets on a plate with huge piles of salsa on top and with a side of grilled veggies (use the rest of the red pepper and add some yellow pepper and onion or your grilled veggie of choice). Delicious and Healthy.  -  16 May 2011  (Review from Allrecipes USA and Canada)

    by
    10

    Hey now! This is so easy and fast. I did do this on the grill and it was GREAT. Quick - light and oh so perfect for summer. I took some liberty with the salsa - based on what I had on hand. mango, pineapple, lime, cliantro, red onion, green onion and a finely diced serrano pepper - OH JOY - one beautiful - fast and elegant meal. Thank you. **** I did use Smoked Paprika, a little garlic and onion powder on the fish. Hubby said "Next time kick it up a notch and go Cajun"  -  27 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    8

    This was amazing! I cut back on the cucumber, added half a serrano pepper, lots of garlic and cilantro because I didn't have any basil on hand, & neither did the store ;\. I wrapped everything up in heated corn tortillas, topped with finely shredded cabbage & a big squeeze of lime. TO DIE FOR!  -  23 Jun 2011  (Review from Allrecipes USA and Canada)

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