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Snapper and Spinach Salad with Mango Directions
1047 kilojoules/250 calories per serving 2 tspn oil 3 tblspn soy sauce 1 tblspn honey Â¼ tspn cracked black pepper Â¼ cup red wine vinegar 4 snapper (monkfish, tile) fillets, 155g (5oz) each, cut into 2cm (Â¾in) cubes 1 red capsicum (pepper), seeded and cut into strips 8 spinach leaves, torn into bite-size pieces 1 mango, pitted and peeled, cut into cubes
1. Heat the oil in a large frying pan over moderate heat. Add the soy sauce, honey, pepper and red wine vinegar, cook for 1 minute.
2. Add the fish pieces and cook for 3-5 minutes, or until cooked through. Remove fish with a slotted spoon and set aside.
3. Add the red capsicum to the frying pan and cook for 3 minutes, stirring occasionally.
4. Arrange the spinach leaves, mango, red capsicum and fish pieces in a serving bowl.