Fish with a fresh, fruity salsa is one of my favorite summer dinners. The weather has been getting warmer here in Bondi, and the mangoes are flowing like water, so fish with a mango and avocado salsa was a no-brainer dinner choice this weekend.
I would typically just grill the fish with a little salt, pepper and olive oil to pair with such a vibrant salsa. But to mix it up, I thought I would use some finely ground polenta to give it a nice crust. It added a satisfying crunch and a nice subtle corn flavor that always goes nicely with coriander and salsa. I’ve got to say, I was a fan of this one.