Barbecued Trevally with Mango Salsa

Barbecued Trevally with Mango Salsa


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

Persian Spice Elevator

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

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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