My cousin Colleen asked what else this sauce could be used with as she fancied the look of it, and her husband has an aversion to anything courgette-y or cucumber-y. So, this is like an addendum to my earlier post Courgette salad with mango and ginger dressing. The sauce used to first marinate and then cook this lovely piece of fish was the very same one used to dress the courgettes (zucchini).
Dressing for 4 portions of fish
all flesh and juice of 1 mango (135g approx)
50ml lemon juice or a bit less if it is lime juice
50 ml extra virgin olive oil
15g grated fresh ginger
small bunch of coriander (cilantro)
salt and pepper
If mangoes are not available or you fancy a different flavour, you could substitute the same quantity with another fruit and I’m thinking pineapple or peach, but definitely something which is sweet rather than citrus-y and that has its own personality and flavour. Keep it natural though and fresh.
I simply poured the dressing over my fresh fish and made sure each piece was lovingly smothered and stuck it in the fridge until I was ready to cook it. I always err on the side of caution when cooking fish as it can so easily be overcooked and dried out.
Heat your oven to 180° C (350°F) and cook for a maximum of 10 minutes. This will be conditional upon the thickness of your fish portions and whether they are steaks or fillets. Mine was fillet. If it is really undercooked when you check it, then give another 5 minutes tops. Remember the fish will continue to cook after you remove it from the oven so seriously don’t go for overdo.
I served mine with okra, some steamed sweet potato and pulses cooked with coconut (recipe to follow).