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Hawaiian Fish and Mango Salad
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 white-flesh fish fillets
6 cups spinach leaves, washed
2 celery stalks, thinly sliced
1 onion, thinly sliced
2 ripe mangoes
Coconut Dressing
1 cup sweetened shredded dry coconut
1 cup plain yogurt
2 Tbsp lemon juice
Method/Steps
Salad
1. In a large pot set over high heat, bring 2 litres of water to a boil. Add fish, remove from heat and cover. let stand until fish is opaque, about 4 minutes. Carefully lift out fish and let cool.
2. Arrange on each dinner plate 1/4 of the spinach, celery and onion. Place a fillet in the centre of each plate.
3. Peel mangoes. Cut into 1/4-inch slices. Lay mango slices on each plate opposite spinach. Add coconut dressing to taste.
Dressing
1. In a large frying pan, stir coconut over medium heat until golden brown.
2. In a small bowl, mix 3/4 cup coconut with yogurt and lemon juice; top with remaining coconut.
Wine and Spirits Match
Try this Hawaiian dish with a glass of Riesling.