Lime and ginger-marinated red mullet with griddled sweet potatoes and mango avocado salsa

Method

1. Toss the red mullet with the ginger, lime zest and juice and soy sauce. Cover and set aside to marinate.

2. Boil the sweet potatoes in a pan of salted water until tender, around 15 minutes. Drain, cool, peel and halve lengthways.

3. Peel and chop the mango, avocado and red onion into 1cm cubes and toss together. Add the coriander, chilli, garlic, lime and lemon juice. Season with salt.

4. Brush the sweet potato halves with olive oil and season with salt and freshly ground pepper. Heat a griddle until very hot. Griddle the sweet potato halves, allowing 4 minutes on each side. Set aside and keep warm.

5. Pat the red mullet fillets dry. Heat the olive oil in a heavy-based frying pan. Add the red mullet fillets skin side-down and fry until golden brown. Turn the fillets over and fry for 1 more minute, until just cooked.

6. Place the griddle sweet potato halves on 4 serving plates. Top each portion with a fried red mullet fillet and a generous spoonful of the mango avocado salsa.

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Ingredients

4 red mullet fillets
2.5 cm ginger root, peeled and grated
grated zest and juice of 1 lime
1 tsp Soy sauce
1 tbsp Olive oil

For the griddled sweet potatoes:

4 medium Sweet potatoes
freshly ground salt and pepper
Olive oil, for brushing

For the mango avocado salsa:

1 Mango
2 avocado
half red onion
Small handful of Coriander, hopped
1 red chilli, finely chopped
1 garlic clove, crushed
juice of 3 limes
juice of half a lemon
Salt

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