Written by Catherine Saxelby
on Sunday, 19 July 2009.
Tagged: dairy-free, egg, gluten-free, healthy cooking, healthy eating, healthy heart, healthy recipe, high fibre, seafood
A simply divine combination for when mangos are in season. Try to choose a mango that's firm or even a little underipe with its skin tinged with green.
1669 kilojoules (399 Calories), 10g fat (including 3g saturated fat), 26g carbohydrate (including 8g sugars), 7g fibre and 206mg sodium. Read our nutrition rating system.
1. Heat a char grill or barbecue plate to nice and hot. Brush or drizzle fish fillets with olive oil, grind pepper over.
2. Seal fish for 30 seconds each side. Cook for a further 4 to 5 minutes each side or until cooked through.
3. Combine all ingredients for Mango Salsa in a bowl.
4. Serve blue eyed cod with salsa, together with roasted crisp potato wedges, a mixed leaf salad and lime/lemon wedges.
If preferred, serve blue eyed cod on a bed of baby spinach leaves with boiled beige quinoa
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