Spiced Fish with Mango Salsa and Brown Rice Salad

“I regularly make this spicy charred fish as the filling for fish tacos,” says chef Donal Skehan, author of Fresh (Sterling Epicure).

“Combined with a cooling sweet mango salsa and a brown rice salad, it becomes a hearty yet fresh dinner.

Most of the elements can be prepared in advance, but only cook the fish when you are ready to serve.”

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground cumin
1½ lbs skinless cod filet
1 tbsp sunflower oil
For the brown rice salad
1¼ cups cooked brown basmati rice
1 garlic clove, finely chopped
3 tbsps extra-virgin olive oil
1 tbsp balsamic vinegar
1 14-oz can chickpeas, drained, rinsed and roughly chopped
6 raw or blanched asparagus spears, finely sliced
Large handful of fresh flat-leaf parsley, chopped
4 cups arugula leaves, roughly chopped
Sea salt and freshly ground
black pepper
For the mango salsa
½ cucumber
2 mangoes, peeled, pitted and chopped
4 scallions, trimmed and chopped
1 small red chili pepper, deseeded and chopped
Juice of 1 lime
2 tbsps olive oil
Large handful of cilantro, chopped
Sea salt and freshly ground black pepper

1. Make the brown rice salad: Allow the cooked rice to cool. Meanwhile, whisk together the garlic,

olive oil and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley and

arugula, and mix until everything is evenly combined. Season with salt and pepper.

2. Make the mango salsa: Cut the cucumber in half lengthwise and use a teaspoon to scoop out and

discard the seeds in the middle. Cut the cucumber into dice and add to a bowl with the remaining ingredients

(except the cilantro). Season with salt and pepper and stir well to combine, adding the cilantro just before serving.

3. Combine all the ground spices in a bowl, and then use the spice mix to dust the fish filet.

4. Heat a grill pan to medium-high heat. When hot, brush the pan with the sunflower oil and cook

the fish for 4–5 minutes on each side until cooked through. (The flesh should be just opaque.)

Use a couple of forks to break the fish into large chunks. Serve immediately with the brown rice salad and mango salsa.

Serves 4
Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure
(sterlingpublishing.com). Photography by Donal Skehan