Spicy B.B.Q. Fish with Mango Salad
Prep: 15 mins
Cook: 15 mins
Serves: 4
The perfect Summer dish, inspired by the tastes of the Kimberley.


  • 4 barramundi fillets (about 100g each)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 2 mangoes, peeled and cut along core into two large cheeks
  • olive or canola oil spray
  • 100 g baby spinach leaves
  • 1 avocado, peeled, seeded and diced
  • 1/2 cup coriander leaves , chopped
  • juice of 1 lime
  • 1/2 cup natural yoghurt
  • lemon wedges, to serve


  1. Add the ground coriander, ground cumin and ground turmeric into a shallow dish and mix well. Add fish fillets and turn to coat.
  2. Preheat BBQ grill to high. Lightly spray mango cheeks with oil. Cook until lightly charred on each side and set aside.
  3. Lightly spray the fish fillets with oil. Barbecue for 3-4 minutes on each side until cooked through.
  4. For the salad, slice mango and combine in a bowl with spinach, avocado, coriander and lime juice.
  5. Serve fish with mango salad, yoghurt and lemon wedges.


Submitted by Gemma Oberholzer of Djugun


  • You can substitute the barramundi fillets for any firm white fish such as snapper, hake, ling, perch, mackerel, cod, seabass or coral trout.
  • A drained can of mango in juice can be used instead of fresh mangoes. Pawpaw (papaya) can also be substituted.
  • Bottled lime juice can also be used in place of a fresh lime.

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Nutrition Information

per serving per 100g
Energy 1301 kJ 433 kJ
Protein 27 g 9 g
Fat, total 16 g 5 g
— saturated 4 g 1 g
Carbohydrate 13 g 4 g
— sugars 13 g 4 g
Sodium 120 mg 40 mg
Fibre 4 g 1 g

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Comments (2)

  • Avatar

    Great dish - loved by all the family. Worked well with Salmon as I couldn't get barramundi. Will definitely cook this again
    Catherine Kennedy
    Posted on: 03 Jan 16

  • Avatar

    Full of flavour and so simple to cook. Loved it
    Charmaine Reid
    Posted on: 31 Oct 14

Rating (1 ratings)


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