Tilapia or Red Snapper with Mango, Black Olive and Tomato Salsa | Pika Chakula

Tilapia or Red Snapper with Mango, Black Olive and Tomato Salsa

2013-06-07

The beauty of a salsa is that you can be so imaginative. Try adding some fresh chilli and spring onions, or mixing up the herbs – mint, parsley or basil all work well.

Ingredients:

  • 4 fillets firm, white fish (we used tilapia)

For the salsa

  • 200g (7oz) mango, finely chopped
  • 200g (7oz) cherry tomatoes, halved or quartered
  • ½ red onion, very finely chopped
  • 100g (4oz) black olives
  • juice 2 limes, plus extra wedges, to serve
  • handful coriander, roughly chopped

Method:

Make the salsa by combining all the ingredients and seasoning well to taste. Heat the barbecue or grill. Season the fish fillets and barbecue or grill for around 5 minutes, until the skin is crisp and the flesh is just beginning to flake. Serve the fish immediately, with the salsa and extra lime wedges on the side.

 

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