Grilled tuna fillets with mango salsa

One of the biggest changes to make to the diet of the weight watchers is to replace fatty dips and sauces with a fresh salsa dip.

A salsa can contain most fresh ingredients from fruits and vegetable families.

They are packed with nutrients and tasty goodness with an explosion of flavours that tantalise all the different taste areas of the tongue.

Most salsas (optional) come with an added kick from fresh peppers like jalapeno, red chilli, red bonnet, and many more.

Salsas can be paired with many options like rice, plantain, tacos, pita bread, potato/yam wedges, etc.

Let’s try this mango salsa with fish fillets for a low carb meal.

INGREDIENTS

1 medium mango (deseeded and cubed)

½ cucumber (peeled and cubed)

2 medium tomatoes (chopped)

2 chilli peppers (chopped thinly)

2 red bonnets (chopped thinly)

1 avocado (deseeded and cubed)

2 stalks spring onions (thinly sliced)

Few sprigs coriander (chopped)

½ lemon juice

A drizzle of olive oil

Pinch of salt

Marinated fish fillets in lemon juice, crushed garlic, olive oil, stock cube, salt and black pepper

PREPARATION

Put everything you chopped and sliced in a bowl and toss as you would a salad.

Drizzle the lemon juice and olive oil over it all and add the pinch of salt to enhance the tart flavours of the mango and tomatoes.

Grill fish till preferred tenderness and crust.

Serve salsa with your grilled fish and enjoy the delicious freshness of nature.