Barbecued Fish with Amba Mango Sauce is a traditional Israeli recipe for a classic dish of barbecued fish served with a spiced mango sauce. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Barbecued Fish with Amba Mango Sauce.
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Nothing beats the simplicity and bold flavours of grilled fish paired with a tangy amba mango sauce. Perfect for summer gatherings, this dish brings a refreshing twist to your barbecue repertoire.
Ingredients:
500g fresh white fish fillets (such as cod, hake or halibut), skin-on
2 tbsp clarified butter (ghee), melted
1 tsp sea salt
1/2 tsp freshly-ground black pepper
165g ripe mango, finely diced
1 tbsp freshly-squeezed lime juice
1 tsp ground cumin
1/2 tsp ground turmeric
4 tbsp fresh coriander leaves, chopped
1 small red onion, finely diced
1 jalapeño chilli, de-seeded and minced
Method:
Pre-heat your barbecue to medium-high (or light and allow your coals to warm up).
Pat the fish fillets dry with kitchen paper then brush both sides with clarified butter (reserve the remainder) and season on both sides with salt and freshly-ground black pepper.
Use the left-over ghee to brush the racks of your barbecue then use to cook the fish, skin side down for 4 minutes. After this time flip carefully and continue cooking for another 3 minutes, or until the fish flesh is opaque and it flakes easily with a fork.
In the meantime, combine the diced mango, lime juice, cumin, turmeric, cilantro, red onion, and jalapeño in a bowl. Mix well to create the amba sauce.
Remove fish from barbecue to a warmed plate then set aside to rest for 2 minutes to allow juices to be re-absorbed.
Serve the fish hot, topped with amba mango sauce.
Garnish with additional coriander if desired. Serve accompanied by barbecued vegetables.
