Hot Salsa Filled Sole
|Lemon sole fillets||6 Ounce, skinned|
|Orange juice||1⁄4 Pint (150 Milliliter)|
|Lemon juice||2 Tablespoon|
|Cherry tomatoes||8 , quartered|
|Red onion||1 Small, peeled, finely chopped|
|Rice vinegar||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground black pepper||To Taste|
|Mint||2 Tablespoon, chopped|
|Lime wedges||2 (For Garnish)|
1. First make the salsa. Peel the mango and cut the flesh away from the stone. Chop finely and place in a small bowl. Add the cherry tomatoes to the mango together with the onion and sugar.
2. Cut the top of the chilli. Slit down the side and discard the seeds and the membrane (the skin to which the seeds are attached). Finely chop the chilli and add to the mango mixture with the vinegar, lime zest, juice and oil. Season to taste with salt and pepper. Mix thoroughly and leave to stand for 30 minutes to allow the flavours to develop.
3. Lay the fish fillets on a board skinned side up and pile the salsa on the tail end of the fillets. Fold the fillets in half, season and place in a large shallow frying pan. Pour over the orange and lemon juice.
4. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook on a low heat for 7-10 minutes, adding a little water if the liquid is evaporating. Remove the cover, add the mint and cook uncovered for a further 3 minutes. Garnish with lime wedges and serve immediately with the salad.