Turmeric Fish with Mango Salsa

Ingredients

• Mangos

  Raw

  1 fruit without refuse or 207g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 cup or 242g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Whitefish

  Fish, mixed species, raw

  16 oz or 454g

• Turmeric

  Spices, ground

  3 tsp or 7g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Kale

  Raw

  2 ½ cup, chopped or 168g

• Quinoa

  Uncooked

  1 cup or 170g

Directions

1. Cook quinoa according to package directions. Meanwhile, combine the mango, coriander, lime juice, and half the chili in a bowl. Set aside. Dust the fish fillets with turmeric to lightly coat.
2. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Cook the garlic and remaining chili, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted. Cover to keep warm.
3. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
4. Divide the quinoa among serving bowls. Top with the kale mixture, fish, and mango salsa. Serve sprinkled with extra coriander.

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