Healthy living

Spicy bbq fish with mango salad

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4


  • 4 barramundi fillets (each about 100 g)
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 mangoes, peeled and cut along core into two large cheeks
  • Olive or canola oil spray
  • 100 g baby spinach leaves
  • 1 avocado, peeled, seeded and diced
  • 1/2 cup coriander leaves, chopped
  • Juice of 1 lime
  • 1/2 cup natural yoghurt
  • Lemon wedges to serve


1. Add the ground coriander, ground cumin and ground turmeric into a shallow dish and mix well. 

2. Add fish fillets and turn to coat. 

3. Preheat BBQ grill to high. 

4. Lightly spray mango cheeks with oil. Cook until lightly charred on each side and set aside. 

5. Lightly spray the fish fillets with oil. Barbecue for 3–4 minutes on each side until cooked through. 

6. For the salad, slice mango and combine in a bowl with spinach, avocado, coriander and lime juice. 

7. Serve fish with mango salad, yoghurt and lemon wedges.


You can substitute the barramundi fillets for any firm white fish such as snapper, hake, ling, perch, mackerel, cod, seabass or coral trout.

A drained can of mango in juice can be used instead of fresh mangoes. Pawpaw (papaya) can also be substituted.

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