Fish with tropical salsa

Serves: 4
Time to make: 30 mins

Total cost: $ 20.40 / $ 5.10 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

Salsa
1 small mango, peeled, chopped
1 cup pineapple, chopped
1 red chilli, sliced
1 small red onion, sliced
1 lime, juice
Israeli couscous salad
1 cup giant couscous
1/4 cup liquid no-salt-added chicken stock
1/3 cup sultanasgolden raisinsX
1 red capsicum, diced
1 red onion, sliced
1 small cucumber, diced
2 tablespoons fresh coriandercilantroX plus extra, to garnish
2 tablespoons liquid honey
4 tablespoons orange juice
freshly ground black pepper
4 x 125g white fish fillets
cayenne pepper
oil spray

Nutrition Info

Kilojoules 1740kJ
Calories 417cal
Protein 311g
Total fat 4g
Saturated fat 1g
Carbohydrates 65g
Sugars 38g
Dietary fibre 7g
Sodium 120mg
Calcium 80mg
Iron 2.5mg

Instructions

1 To make salsa, mix all salsa ingredients together and chill. To prepare couscous salad, bring a pan filled with 2 cups water and stock to the boil. Add couscous and cook for 6-7 minutes. Drain.

2 Place remaining salad ingredients in a bowl. Add couscous. Mix honey and orange juice together. Pour over salad. Season to taste.

3 Sprinkle fish with cayenne pepper, spray with oil and cook each side in a non-stick pan for 3-4 minutes. Cool slightly then break into chunks and add to salad. Serve garnished with coriander and a lemon slice if preferred.

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