| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Tangy Tropical Mango Cream Sauce
- 1 Mango peeled, seeded and diced
- 1 cup Thickened Cream
- 2 teaspoons Lemon Juice
Herb salad
- 2 tablespoons Capers chopped
- 1 bunch flat leaf Parsley chopped
- 1 bunch Coriander chopped
- 1 Lemon zested, then peeled and chopped
- 4 Spring Onions sliced diagonally
Tartar Sauce
- 1 cup Mayonnaise
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice
- 1 tablespoon Capers drained, rinsed and chopped
- 2 tablespoons Dill Pickles finely chopped
- 2 tablespoons Shallots finely minced
- 1 tablespoon fresh Parsley finely minced
- Salt and Pepper to taste
Ingredients
Tangy Tropical Mango Cream Sauce
Herb salad
Tartar Sauce
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Instructions
- Preheat barbecue for high heat. Get your pan or grill smoking hot before placing the fish down!
- In a small bowl stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt.
- Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat melt the butter with the garlic and parsley.
- Remove from heat when the butter has melted and set aside.
- Lightly oil grate. Barbecue fish for 7 minutes then turn and drizzle with butter.
- Continue cooking for 7 minutes or until easily flaked with a fork.
- Drizzle with olive oil before serving.
For Tangy Tropical Mango Cream Sauce
- In a small saucepan over medium heat combine mango, cream and lemon juice.
- Bring to a boil, reduce heat and simmer until thickened.
For Herb salad
- To make the herb salad, combine all ingredients in a bowl and mix well.
For Tartar Sauce
- Combine lemon, garlic, parsley, basil, and olive oil in a small bowl.
- Whisk until ingredients are thoroughly combined.
- Season with salt and pepper to your liking.
Recipe Notes
A dry white wine such as Sauvignon Blanc and Riesling goes well with the fish, as does an unoaked Chardonnay or Chenin Blancs.
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