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  • 4 barramundi fillets (each about 100g)
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 mangoes, peeled and cut along core into two large cheeks
  • olive or canola oil spray
  • 100g baby spinach leaves
  • 1 avocado, peeled, seeded and diced
  • ½ cup coriander leaves, chopped
  • juice of 1 lime
  • ½ 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.


  • Replace barramundi fillets with any firm white fish such as snapper, hake, ling, perch, mackerel, cod, seabass or coral trout.
  • A drained can of mango in juice or pawpaw can be used instead of fresh mangoes.
  • Bottled lime juice can also be used in place of a fresh lime.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Shallow dish
  • BBQ grill
  • bowl
  • serving plates
  • tongs


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

405g Quantity per serving Quantity per 100g
Energy 1361kJ 336kJ
Protein 24.8g 6.1g
Fat, total 13.0g 3.2g
— Saturated 3.0g 0.7g
Carbohydrate 22.1g 5.5g
— Sugars 20.9g 5.2g
Fibre 6.8g 1.7g
Sodium 106mg 26mg