Australian Natural Health Magazine - Nourish

• 1 mango
• 1 Lebanese cucumber, sliced
• ½ green or red capsicum char-grilled and cut into thin strips
• 1 tbsp fresh coriander (chopped)
• 2 tbsp fresh lime or lemon juice
• 1 tsp fresh ginger, grated
• 1 tbsp light soy sauce
• 1 tbsp sweet chilli sauce
• 2 fish fillets (about 200g)
• Olive oil

Method
Peel mango and slice into thin strips. Place into a bowl with capsicum and cucumber and toss.

In another small bowl, mix together lemon juice, ginger, soy sauce, sweet chilli sauce and chopped coriander. Set aside while cooking fish.

Preheat a char-grill or barbecue. Rub fish fillets with a little oil and cook over high heat for 3-4 minutes on each side or until cooked.

Place some salad on each plate and top with cooked fish fillet.

Drizzle dressing over fish and serve.