Baked Mango-Ginger Ling Fillets

    Baked Mango-Ginger Ling Fillets

    Recipe Picture:Baked Mango-Ginger Ling Fillets
    1

    Baked Mango-Ginger Ling Fillets

    (24)
    1hour30min


    27 people made this

    Succulent ling is baked in a simple, delicate Caribbean-inspired chutney marinade. You can use any white fish in this recipe.

    Ingredients
    Serves: 4 

    • 1kg ling fillets
    • 2 tablespoons lemon juice
    • 110ml dry sherry
    • 1 tablespoon grated fresh ginger
    • 285g mango chutney

    Directions
    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 C.
    2. Place ling fillets in a large, shallow bowl.
    3. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney.
    4. Pour mixture over ling fillets, turning to coat. Cover and marinate in the refrigerator at least 1 hour.
    5. Place fillets in a medium baking dish and cover with marinade.
    6. Bake in preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish flakes with a fork.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (21)

    by
    0

    I made this with mackerel. It is so easy and the taste is divine and the fish moist.  -  26 Oct 2016

    by
    15

    This recipe was ok. I felt that it was a bit too "vinegary" tasting though. Although, vinegar was not called for in the recipe, the sherry and ginger together make for a pH extreme. Also, mango chutney's vary greatly depending on the brand & this ingredient was the most prominent as per volume in the sauce. Perhaps it would have been better if I had used the same brand as the recipe's author?  -  21 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    12

    I pretty much liked this. I used some dry Chinese rice wine in place of the sherry, as that was what I had and ended up enjoying how it balanced the sweetness of the chutney and complemented the ginger quite nicely. The only negative for me was that even 30 minutes at 350 F wasn't even close to long enough to get my fish flaky, which meant that my potatoes sat on the stove a little longer than I'd have liked.  -  30 Jan 2008  (Review from Allrecipes USA and Canada)

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