Blackened Mexican Fish with Fresh Salsa

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

Serves 1-2

Blackened Mexican Fish with Fresh Salsa

Serves 1-2

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

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

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Method

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

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.