Pan-fried Barramundi Fillet with Mango, Avocado and Chilli Salsa
Cookbook Challenge Week 39 TV Chef
Book: Rick Stein’s Seafood Odyssey by Rick Stein Recipe: Char-grilled Snapper with Mango, Prawn and Chilli Salsa
Rick Stein is the man. I totally loved his recent (recent on the ABC anyway) Far East Odyssey. But this is from his original Seafood Odyssey book which is full of really great seafood recipes. It’s definitely a must-have for seafood lovers (now some nice PR person please pay for that blurb of unsolicited advertising).
This dish is so awesomely simple. Well, the fact that I bastardised it so much made it even easier (note my title and Rick’s title?) Unfortunately, I couldn’t find snapper fillet on the day but I figured barramundi would do the trick. And I forgot to add prawns to the salsa but it turned out good anyway.
Fish for two (not Rick’s recipe):
- 2 x barramundi fillets
- salt & pepper
- a dash of olive oil
- 1 mango, sliced into cubes and scooped out the flesh*
- 1 avocado, diced
- 2 spring onions, chopped
- 1 fresh coriander stalk, chopped
- 1/2 red chilli, deseeded and finely sliced
- juice of 1/2 a lime
- pinch of salt
Add the mango, avocado, chilli, lime juice, spring onion, coriander and salt and toss together.
Heat a little bit of olive oil in a frying pan. Season the fish fillet with salt and freshly cracked pepper. Fry the fish on both sides for about 1-2 minutes until the outside is golden brown. Serve with the salsa.
* I honestly thought the Australian way of eating a mango is a much better way than the Thai way of peeling the mango first and then slicing out the cheeks. So cumbersome!