If you like mango, harissa, fish, and mint, you need look no further. This recipe is really easy to make and very, very tasty.
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Serves
4
Halibut Fillets
Shallot
Lime
Tomatoes
Mint
Microwaveable Wild Rice Pouches
Olive Oil
FOR THE SALSA
Mangos
Harissa
Lime
Olive Oil
Serves
4
Halibut Fillets
Shallot
Lime
Tomatoes
Mint
Microwaveable Wild Rice Pouches
Olive Oil
FOR THE SALSA
Mangos
Harissa
Lime
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pat the halibut dry and season with salt on all sides.
Step 2.
Thinly slice the shallot and add to a bowl with the juice of the lime. Halve the tomatoes, season with salt and set aside. Pick the mint leaves and discard the stems.
Step 3.
Make the salsa. Start by finely dicing the mango and adding it to a bowl with the harissa and the zest of half the lime. Stir together, squeeze in the juice from the remaining lime half, add a drizzle of olive oil, then season with salt. Set aside.
Step 4.
Place a frying pan over a medium-high heat with a drizzle of oil. Once hot, place the fish into the pan and cook for 2-5 mins on each side until cooked through.
Step 5.
Meanwhile, heat the rice following pack instructions. Chop the tomatoes into bite-sized chunks and add to the shallot bowl with the mint leaves.
Step 6.
Share the rice between bowls, then top with the fish and tomato salad. Finish with a drizzle of mango harissa salsa.
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