Pan-fried Mackerel with Mango and Chilli Salsa

Monday, July 9, 2012

One of the best things about summer time is the opportunity to pair fresh fruit with fish, and there's just something delightful about seasonal mackerel with ripe mango.

This Slimming World friendly recipe is a cinch to make and slips down a treat. It's served on a bed of basmati and wild rice with a fresh fruit salsa.






groceries...

For the mango and chilli salsa:
1 large mango, peeled and diced
1 fresh red chilli, finely chopped
2 spring onions (scallions), chopped
1tsp dried mint
1tbsp lime juice
salt and pepper

For the mackerel:
2 mackerel filets
salt and pepper
low-calorie cooking spray

alright, let's cook:

For the mango and chili salsa, mix the mango with the chilli, spring onions, mint and lime juice in a bowl. Season, cover and set aside.
For the mackerel, make three to four slashes on the skin side of the filets and season both sides well. Lightly spray with cooking spray and cook, skin-side down for three minutes. Turn over and cook for a further three minutes or until cooked through.
Serve with basmati and wild rice.
This recipe is free on Slimming World's Extra Easy and Original plan. 



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