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
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