Preperation and cooking time 30 minutes.
To cook the Sweet Potato
Pierce 1 small/ ½ a large sweet potato with a fork and cover with cooking foil. Place in a preheated, hot oven and bake until tender, approximately 45 minutes.
Alternatively pierce the sweet potato and cover with a sheet of kitchen paper. Cook on full power in a microwave until tender, approximately 5/6 min.
Once tender remove the potato from the skin, place the soft potato in a bowl and mash with a fork.
For the Marinade mix
- ½ large red chili chopped finely
- Juice of 1 ripe lime
- ½ inch of fresh grated ginger
- A small bunch of coriander leaves chopped
Place 1 large or 2 small pieces of fresh cod fillet on a plate and spoon the marinade on top. Allow to chill for 10 to 15 minutes.
For the Salsa finely chop
- 4 cherry tomatoes
- ½ large red chili
- 1 medium red bell pepper
- 1 small red onion
- ½ ripe mango
Mix the ingredients together and add the juice of a lime. Chill until serving.
Preheat a griddle pan or bbq grill coating with a little olive oil. Place the cod, dressing side up, on the hot grill and cook until the fish has lost its translucency, approximately 5/7 minutes. The fish will be flaky once cooked.
Serve the cod immediately with the fresh salsa and the sweet potato mash.
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