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Calypso Mango Jalapeno Salsa With Pan Seared Fish Recipe

Light & Healthy

Mains

Calypso Mango Jalapeno Salsa With Pan Seared Fish Recipe

Prep Time

20 mins
Cook Time

25 mins
Course

Lunch
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

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ingredient_1=4 small sweet potato scrubbed, cut into thin chips

ingredient_10=1 tbs pickled Jalapeño finely chopped [[CALYPSO® MANGO & JALAPEÑO SALSA]]

ingredient_11=3/4 cup fresh coriander leaves [[CALYPSO® MANGO & JALAPEÑO SALSA]]

ingredient_2=3 tbs olive oil

ingredient_3=4 x 180g portions of white fish fillets, skin on, bones removed

ingredient_4=1 Calypso® mango [[CALYPSO® MANGO & JALAPEÑO SALSA]]

ingredient_5=125g Solanato™ tomatoes, chopped [[CALYPSO® MANGO & JALAPEÑO SALSA]]

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ingredient_7=1 tbs lemon juice[[CALYPSO® MANGO & JALAPEÑO SALSA]]

ingredient_8=1/2 tsp caster sugar[[CALYPSO® MANGO & JALAPEÑO SALSA]]

ingredient_9=3 green onions, chopped [[CALYPSO® MANGO & JALAPEÑO SALSA]]

name=CALYPSO® MANGO & jalapeño SALSA WITH PAN SEARED FISH

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4 small sweet potato scrubbed, cut into thin chips
3 tbs olive oil
4 x 180g portions of white fish fillets, skin on, bones removed

CALYPSO® MANGO & JALAPEÑO SALSA

1 Calypso® mango
125g Solanato™ tomatoes, chopped
1 tbs lemon juice
1/2 tsp caster sugar
3 green onions, chopped
1 tbs pickled Jalapeño finely chopped
3/4 cup fresh coriander leaves

CALYPSO® MANGO & JALAPEÑO SALSA]]

3 tbs extra virgin olive oil

Featured products

Calypso® Mangoes

Petite Tomatoes

STEP BY STEP INSTRUCTIONS

Preheat the oven and a large flat oven tray to 220°C fan forced. Place the sweet potato into a bowl. Drizzle over 2 tablespoons oil and season with salt and pepper. Toss well to coat. Spread the chips in a single layer onto the hot tray. Roast for 20-25 minutes, turning once, until tender and golden.
For the salsa, whisk oil, lemon juice, sugar and salt and pepper in a medium bowl until well combined. Cut, peel and dice the mango, add to the dressing with the tomatoes, green onions, jalapeño and coriander. Toss gently to coat.
Ten minutes before the chips are ready, season the fish with salt and pepper. Heat half the remaining oil in a frying pan over a medium high heat. Add two pieces fish, skin side down. Cook for 1-2 minutes until golden, turn fish over and cook for 1 minute. Transfer to a baking tray, skin side up. Repeat with remaining fish. Place the fish into the oven, under the sweet potato and cook for 6-8 minutes or until cooked through.
Serve the fish with salsa and sweet potato fries.

Preheat the oven and a large flat oven tray to 220°C fan forced. Place the sweet potato into a bowl. Drizzle over 2 tablespoons oil and season with salt and pepper. Toss well to coat. Spread the chips in a single layer onto the hot tray. Roast for 20-25 minutes, turning once, until tender and golden.
For the salsa, whisk oil, lemon juice, sugar and salt and pepper in a medium bowl until well combined. Cut, peel and dice the mango, add to the dressing with the tomatoes, green onions, jalapeño and coriander. Toss gently to coat.
Ten minutes before the chips are ready, season the fish with salt and pepper. Heat half the remaining oil in a frying pan over a medium high heat. Add two pieces fish, skin side down. Cook for 1-2 minutes until golden, turn fish over and cook for 1 minute. Transfer to a baking tray, skin side up. Repeat with remaining fish. Place the fish into the oven, under the sweet potato and cook for 6-8 minutes or until cooked through.
Serve the fish with salsa and sweet potato fries.