Blackened Mexican Fish with Mango, Tomato and Fresh Herb Salsa

2 portions of Sea Harvest Hake Fillets
1 teaspoon (5ml) cumin
1 teaspoon (5ml) coriander
½ teaspoon (2.5ml) ground dried chilli flakes
1 tablespoon (15ml) olive oil
1 mango, diced
200g baby rosa tomatoes, diced
1 teaspoon (5ml) lime juice
2 spring onions, chopped
6 basil leaves, finely sliced
1∕2 cup coriander leaves, chopped
½ teaspoon (2.5ml) chilli, finely chopped

Preheat the oven to 200°C. Pat the hake fillet with a little olive oil. Mix the spices together and rub over the hake until well covered. Heat the oil in a pan and sear the fish for 3 – 5 minutes a side. In the meantime mix the salsa ingredients together and allow the flavours to develop. Serve the fish topped with the fresh salsa.

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