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.

Similar Foods

• Salsa Verde Lentil Tacos with Mango-Pomegranate Pico
• Enchiladas with Pumpkin Seed Salsa
• Tuna Steak with Salsa
• Spiced Eggplant-Lentil Salad with Mango
• Mango Salsa Green Smoothie