Hot Salsa Filled Plaice
Plaice with a warming summer salsa, easy peasy to make.
Serves: 4 people
Prep: 40 mins
Cooking: 12 mins
Total Time: 52 mins
4 x 225g plaice (or lemon sole) fillets, skinned
1 small mango, peeled and diced
1 red pepper, deseeded and finely chopped
8 cherry tomatoes, quartered
1 red onion, finely chopped
Pinch of sugar
1 red chilli, deseeded and finely chopped
2tbsp rice vinegar
Zest and juice of 1 lime
2 x 250g packs of ready-to-heat long-grain and wild rice rice
Fresh thyme, to garnish
Mix together the mango, red pepper, tomatoes and onion. Add the sugar, chilli, vinegar and the lime zest and juice. Mix thoroughly and leave to stand for 30 minutes.
Lay the plaice on a board and halve lengthways. Pile some of the salsa on the tail ends of the fillets and roll up. Secure each piece of fish with a cocktail stick and place in a steamer.
Cover and steam the fish on a low heat for 7-10 minutes. Remove the cover, and cook uncovered for a further 3 minutes.
Heat the rice according to the pack instructions. Serve the fish with the rice and any remaining salsa, garnished with the thyme.
With thanks to Fish is the Dish