grilled fish & mango salad
serves 4
4 x 200g firm white fish steaks;
1 tsp olive oil;
sea salt and pepper;
4 large handfuls mixed salad leaves;
2 spring onions, sliced;
1 red, yellow and orange capsicum, diced;
1 bunch coriander leaves;
2 mangoes, peeled and sliced;
dressing
2 cloves garlic, crushed;
1/2 cup lime juice;
1 tbsp flaxseed oil;
ground black pepper to taste.
Prepare the salad by combining the salad leaves, spring onion, capsicum, coriander and mango. Make the dressing by combining the ingredients and set aside. Cook the fish on a hot grill plate for a couple of minutes each side until cooked. Remove from the hot plate and break up each piece of fish into large chunks. Combine with the salad and dressing then serve.
NB: grilled chicken, pork or prawns can be substituted for the fish.