Lime and cumin sea bass with mango salsa recipe
For a quick, midweek meal for two, these cumin-spiced sea bass fillets are fresh and vibrant. The mango, avocado and coriander salsa adds a tropical vibe, with a hot kick from the horseradish sauce. You can easily replace the sea bass with any fish you have in the fridge.
See method- Serves 2
- 12 mins to prepare and 8 mins to cook
- 336 calories / serving
- Gluten-free
- Healthy
Ingredients
- 1 tsp cumin seeds
- 1 lime, zested and juiced
- 190g pack boneless sea bass fillets
- 1 mango, cut into small cubes
- 1 small avocado, cubed
- 2 spring onions, trimmed and finely chopped
- 2-3 tsp horseradish sauce, to taste
- 10g fresh coriander, chopped
- 220g pack tenderstem broccoli, stems cut from florets and halved lengthwise
Each serving contains
- Energy
- 1385kJ 336.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.1gProtein 25.2gFibre 3.4g
Method
- Put the cumin seeds, lime zest and juice into a shallow dish, then add the sea bass, turning to coat. Set aside to marinate for 5 mins.
- Meanwhile, make the salsa by mixing the mango and avocado in a bowl with the spring onions and horseradish sauce. Stir in the coriander, season to taste, then set aside.
- Blanch the broccoli florets and halved stems for 3 mins in a pan of salted boiling water, or steam. Drain and set aside.
- Put the sea bass and the marinade in a frying pan, add 75ml water and bring to a simmer. Cover and steam for 5 mins, or until cooked.
- Serve the steamed sea bass with the broccoli and a generous helping of the salsa.
- See more Fish & seafood recipes
