Here is another great simple but healthy recipe by resident Chef, Craig. If you’re not a trevally fan any other firm white fish will go well with this recipe such as Blue Salmon, Barramundi or King Salmon.
1 medium ripe mango, peeled, pitted and cut into a 1/4-inch dice
¼ cup roughly chopped coriander leaves
1 medium garlic clove, minced
Juice of 1 lime
½ teaspoon hot sauce
4 x skinless trevally, or other firm white fish fillets
4 x 8-inch flour tortillas
1.In a medium bowl, toss the mango with the coriander, garlic, lime juice and hot sauce.
2.Season with salt.
3.Light a grill and brush the grates with oil.
4.Season the fish with salt and grill over a high heat, turning once, until charred on the outside and opaque throughout. This will take about 4 minutes each side.
5.Grill the tortillas until warm and lightly charred, about 30 seconds each side.
6.Top the tortillas with the fish and the mango salsa.
7.Fold the tortillas over the filling and serve immediately.