12 fillets red mullet, pin-bones removed

2 ripe Indian mangoes

1 ripe Hass avocado

1 red chilli

4 spring onions

½ lime

1 clove garlic


4 tbsp extra virgin olive oil


  1. Peel the mangoes and cut them in half lengthways and remove the stones.
  2. Slice the mangoes into 2mm thick semi circles set them aside.
  3. Peel the avocado, remove the stone and cut it into a 1cm dice.
  4. Put the avocado into a bowl with the lime juice and a pinch of salt.
  5. Cut the chilli in half lengthways and remove the seeds.
  6. Cut the chilli into a 2mm dice and add it to the avocado.
  7. Finely slice the spring onions and add to the avocado.
  8. Peel and finely dice the garlic and add to the avocado.
  9. Add the olive oil into the bowl and mix it through evenly.
  10. Lightly season the mullet fillets with salt and place them skin side up onto a lightly oiled tray.
  11. Drizzle the fillets with a little olive oil and cook them under a pre-heated grill for 4-5 minutes until the fish has just cooked through.
  12. Squeeze a little lime juice onto each piece of fish.
  13. Place the slices in a row onto each plate.
  14. Place a fish fillet on top of the mango slices.
  15. Top the fish with a quenelle of the avocado salsa and serve.