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Blackened Mexican Fish with Fresh Salsa

Serves 2

Heart Foundation approved. Spicy Hake Fillets topped with fresh salsa.


Use these products

Hake Fillets 800 g

Ingredients

  • 2 portions Sea Harvest Hake Fillets
  • 1 tsp (5 ml) Cumin
  • 1 tsp (5 ml) Coriander
  • ½ tsp (2.5 ml) Ground dried chilli flakes
  • 1 tbsp (15 ml) Olive oil
  • 1 Mango, diced
  • 200 g Baby rosa tomatoes, diced
  • 1 tsp (5 ml) Lime juice
  • 2 Spring onions, chopped
  • 6 Basil leaves, finely sliced
  • ⅓ cup (180 ml) Coriander leaves, chopped
  • ½ tsp (2.5 ml) Chilli, finely chopped

Method

  1. Preheat the oven to 200°C.
  2. Pat the hake fillet with a little olive oil.
  3. Mix the spices together and rub over the hake until well covered.
  4. Heat the oil in a pan and sear the fish for 3 – 5 minutes per side.
  5. In the meantime, mix the salsa ingredients together and allow the flavours to develop.
  6. Serve the fish topped with the fresh salsa.

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