4 medium fish fillets, (flathead or snapper are good choices)
2 tablespoons mango chutney
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1/2 teaspoon cumin
1/2 teaspoon chopped fresh coriander
chilli powder, to taste
1/2 cup reduced fat yoghurt
1. Combine all ingredients as a marinade and spread over fish. Leave for at least 20 minutes.
2. Grill or barbeque the fish fillets until cooked through, basting with remaining marinade.
Place yoghurt, 1/2 mango and coriander in a food processor and process until smooth. Serve each fish fillet with a few slices of mango and a dollop of sauce.
Notes: Fish should never be overcooked. Test with the point of a knife to see whether fish is opaque and moist and then serve immediately. Serve with steamed rice and a salad.
Fish and seafood
Atherton Gardens IT Learning Hub Centre, 90 Brunswick Street, Live and Learn room, Fitzroy 3065
Help Desk Hours:
Monday, Wednesday and Friday 11:00am – 12:30pm
Tuesday and Thursday: 11:00am-5:00pm
Tel: (03) 9418 7452
Drop in and use computers to access the internet at eACE, Atherton Gardens, Fitzroy.