Spicy mango-glazed fish

Name: Spicy mango-glazed fish
Total time: 20 min
Yield: serves 2
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

20 minutes
serves 2
Easy

This quick and simple spicy mango-glazed fish, is low in calories and gluten free. The mango salsa adds a perfect kick to this super simple meal

September 12, 2017 at 4:43 pm

*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.

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

Step 1

Heat the oven to 200C/fan 180C/gas 6.
Step 2

Take 2 sheets of baking paper or foil and divide the spinach between them.
Step 3

Sit the cod on top then spoon over the salsa.
Step 4

Fold up the paper or foil to make a parcel then put on a baking tray and cook for 15 minutes.
Step 5

Mix the red onion, tomato and coriander with the lime juice and season.
Step 6

Open the parcels and scatter over before eating.