with Cucumber and Mango Salad
|Saturated Fat Acids||1.7 g|
|Sugar added||3 g|
|Saturated fatty acids/g||1.7|
|Bread exchange unit||1|
Recipe development: EAT SMARTER
With tweezers, remove any small bones from the fish fillets.
Rinse fish with cold water and pat dry. Place skin side down in a shallow baking dish.
Coarsely crush coriander seeds and peppercorns in a mortar (or use a mini chopper).
Squeeze juice from lime. Mix 3 tablespoons of lime juice with crushed spices, salt, sugar, honey and 1 tablespoon oil in a bowl. Evenly sprinkle lime mixture on the fish fillets.
Rinse dill, shake dry, pluck fronds and coarsely chop. Sprinkle dill over the fillets. Cover with plastic wrap and refrigerate for 6 hours.
About 30 minutes before serving, rinse cucumber and wipe dry. Trim ends, halve cucumber lengthwise and remove the seeds with a spoon.
Cut cucumber into small cubes.
Peel mango, remove pit and cut into small dice. Peel onion and cut into very thin rings. Mix mango and onion with remaining oil and lime juice and 2-3dashes of Tabasco (or to taste). Season with salt and pepper.
Remove dill from marinated fish.
Cut fish into thin slices and serve with the salad.