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02 January 2013,20:48 by
Ponmathi Srilekha.S

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HOT SALSA-FILLED SOLE

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Salsa: Place the mango flesh in a small bowl. Add in the cherry tomatoes together with the onion, finely chopped chilli, sugar with the vinegar, lime zest, juice and oil.
  • Adjust seasoning to taste with salt and pepper. Mix thoroughly and leave to stand for about half an hour.
  • Lay the fish fillets on a board skinned side up and pile the salsa on the tail end of the fillets.
  • Fold the fillets in half, season and place in a large shallow frying pan. Pour over the orange and lemon juice. Bring to a boil.
  • Simmer to low flame. Cover and cook on a low heat for about 5-7 minutes, add little water if the liquid is evaporating.
  • Add the mint and cook uncovered for a further 3-5 minutes. Garnish with lime wedges and serve with the salad.

INGREDIENTS

  • 1.5 kg lemon sole fillets, skinned
  • 150 ml orange juice
  • 2 tablespoon lemon juice

The Salsa

  • 1 small mango, peeled, stoned, cut the flesh finely
  • 1 tablespoon Cooking oil
  • 1 red onion, peeled and finely chopped
  • 8-10 cherry tomatoes, quartered
  • A pinch of sugar
  • 2 tablespoon freshly chopped mint
  • 2 tablespoon rice vinegar
  • 1 red chilli, cut the top, slit the side and discard the seeds, finely chopped
  • Zest and juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • Lime wedges, to garnish
  • Salad leaves, to serve

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