A light and fresh fish dish served with simply prepared asparagus.
2x 110g/3oz fish steaks, (swordfish/snapper/sea bass or other white fish)
1 tsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cloves fresh garlic, finely chopped
1 ½ tsp finely grated fresh ginger or ½ tsp ground ginger
1 ½ tsp fresh parsley, finely chopped
Serve with 300g/10oz asparagus
For the mango salsa (optional):
1 fresh mango
1 medium tomato
4 spring onions
½ juice of lemon
2 tbsp chopped coriander
1. Prepare the sauce by lightly warming the balsamic vinegar with the ginger, garlic and parsley. Keep the temperature low to avoid the vinegar sizzling and evaporating.
2. Meanwhile brush the fish with the oil and grill over a medium-high heat for about 4-5 minutes per side (depending on the thickness the time will vary).
3. Serve immediately and spoon over the sauce.
Tip: you can also serve the mango salsa with this dish (method follows).
For the mango salsa:
1. Peel the mango and dice into small pieces. Chop the tomato and slice the spring onions. Mix together with the mango then add the lemon juice. Sprinkle over the coriander and stir, keep chilled.
Nutritional information per 3oz serving of fish:
Protein: 13.25 g
Carbohydrate: 5.6 g
Total Fat: 7.4 g
Saturated Fat: 1.5 g
Sodium: 277 mg
Nutritional information per serving mango salsa:
Protein: .86 g
Carbohydrate: 11.7 g
Total Fat: .237 g
Saturated Fat: .053 g
Sodium: 5.807 mg