Gail’s Pan Fried Fish with Spicy Salsa


Spicy Salsa
1 x ripe mango peeled and diced
1/2 red bell pepper diced
2 x spring onions sliced
1/2 cup corn kernels
6 x cherry tomatoes quartered
1 x sliced green chilli
Salt, black pepper
2 tbsp olive oil
1 tsp lemon zest
Juice of one lemon
Chopped cilantro/parsley

Drizzle olive oil and lemon juice over all ingredients. Stir and place in fridge to chill until needed. Serve with pan fried fish.

Pan Fried Fish
4 x white fish fillets such as Kingklip, Hake or Cob washed and dried, brush with olive oil.
Season with salt, black pepper, garlic salt, 2 tsp chopped dill.
Sprinkle fish with a little flour and cook skin side down in skillet over medium heat with 2 tbsp butter and 2 tbsp olive oil. Cook for 4 to 5 minutes per side or until done and there are no more juices running.
Sprinkle of lemon juice while cooking.
Serve with spicy salsa.

Prepared, tried and tested by: Gail Haselsteiner

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