Mango Curry Fish with Clementine & Fennel Salad
Ingredients
- 16 oz (500 g) tilapia fish fillets
- 1 cup Mango Curry Dip
- 3 tbsp Mango Curry Dip Mix
- 1 cup plain yogurt or light sour cream
- 1 cup light mayonnaise
- juice from half a lemon, optional
- 2 - 3 clementines
- 1 cup shaved fennel, (tip: use Epicure 4-in-1 Mandoline)
- 6 cups baby spinach
- Chili Garlic Sea Salt, to taste
- 1 tbsp olive oil
Preparation
- Preheat oven to 400 F (205 C). Line a Sheet Pan with Epicure Sheet Pan Liner.
- Place fish on Liner and spread tops with Mango Curry Dip. Finely grate zest from 1 clementine over fish. Roast fish in preheated oven until cooked through, about 6 to 8 minutes, depending on thickness of fish.
- Meanwhile, squeeze juice from 1 clementine into a large bowl. Peel remaining clementines into segments, then add to bowl.
- Add fennel and spinach. Grind Chili Garlic Sea Salt overtop and drizzle with oil. Toss to mix.
- When fish is cooked, place on dinner plates and top with salad.
Epicure Products Used
Nutritional Information
Per serving: Calories 210, Fat 8 g (Saturated 2 g, 0 0 g), Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 10 g (Fiber 2 g, Sugars 4 g), Protein 24 g.