*This recipe is gluten-free according to industry standards
The habanero chilli, with its fiery, fruity heat, is widely used in South American cooking. Gran Luchito hot habanero mango salsa is handmade in Mexico and uses tomatillo as a base alongside mango for extra fruitiness. Try this spicy/sweet sauce with a grilled pork chop or as a flavour-boost for white fish.
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Ingredients
- spinach 2 handfuls
- skinless cod loin 2 x 150g fillets
- Gran Luchito hot Habanero mango salsa 4 tbsp
- red onions finely chopped to make 1 tbsp
- cherry tomatoes 8, diced
- coriander 2 tbsp, of chopped
- limed 1/2 juiced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6.
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Step 2
Take 2 sheets of baking paper or foil and divide the spinach between them.
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Step 3
Sit the cod on top then spoon over the salsa.
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Step 4
Fold up the paper or foil to make a parcel then put on a baking tray and cook for 15 minutes.
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Step 5
Mix the red onion, tomato and coriander with the lime juice and season.
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Step 6
Open the parcels and scatter over before eating.
Nutritional Information
- Kcals 158
- Fat 1.7g
- Saturates 0.4g
- Carbs 6.3g
- Sugars 5.6g
- Fibre 1.7g
- Protein 28.8g
- Salt 0.58g
