Grilled fish with mango salsa and coconut rice

Looking for fresh, flavoursome dinner ideas? Then don't go past this tender, succulent grilled fish with a fresh fruity mango salsa and creamy coconut rice!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Grilled fish with mango salsa and coconut rice
  • 1 1/2 cup macro organic jasmine rice
  • 400 millilitre can coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 4 150g fillets firm white fish
  • 1 tablespoon woolworths select vegetable oil
mango salsa
  • 1 mango, seeded, peeled, chopped
  • 1 avocado, seeded, peeled, chopped
  • 1 punnet cherry tomatoes, quartered
  • 1/4 cup coriander leaves, roughly chopped, plus extra to serve
  • 2 tablespoon lime juice, plus wedges to serve


Grilled fish with mango salsa and coconut rice
  • 1
    Place rice in a colander and rinse under cold water until it runs clear. Drain.
  • 2
    In a medium saucepan, combine the rice, coconut milk, water and salt. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-12 minutes, until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
  • 3
    Heat a chargrill pan or barbeque grill on high. Brush fish with oil and season to taste. Cook for 2-3 minutes on each side, until just cooked through.
  • 4
    Meanwhile, make mango salsa: In a medium bowl, combine all ingredients. Season to taste.
  • 5
    Serve fish topped with salsa and coriander sprigs. Accompany with rice and lime wedges.


For a low-fat version of coconut rice, try swapping coconut milk for coconut water or light coconut milk.

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