Ingredients

  • 400g firm white fish such as cod or haddock, cubed
  • 2 tbsp smoky chipotle seasoning
  • 1 lime
  • 2 tsp oil
  • 2 red chillies
  • 1 ripe mango
  • 3 spring onions
  • Small bunch of coriander
  • 2 tsp olive oil
  • Sea salt and black pepper
  • 1 Cosberg lettuce, leaves separated

Author of this recipe

Love My Salad

Love My Salad

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 Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more
Total votes: 42

Preparation

  • Put the cubed fish into a bowl (or marinade bag), sprinkle over the chipotle seasoning and grate in the lime zest (keep the lime juice for the salsa). Stir well to completely coat the fish, cover and set aside.
  • To make the salsa - slice the chillies, peel the mango and cut into small cubes, and slice the spring onions. Combine them all in a bowl with the oil and the juice of the lime and season. Add the coriander leaves. Cover and set aside.
  • Arrange the Cosberg leaves on a platter or board.
  • To cook the fish, heat the oil in a frying pan and cook for 2-3 minutes on each side, turning gently so it doesn’t break up. It should be opaque and starting to flake
  • Once the fish is cooked add another squeeze of lime and give a final toss in the pan. Put the fish pieces in the lettuce cups and top with the salsa.

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