Bone the fish and then trim each filet into three goujons. Zest and juice the lime. Heat some olive oil in a frying pan and fry the seasoned fish on each side. When cooked, add the lime zest and juice and the pepper. Carefully coat the fish.

Peel the mango and chop into small cubes. Peel the onion and finely chop.

Heat some olive oil in a saucepan and sweat the onion with a pinch of salt. Once the onion is translucid, add the quinoa and a knob of butter and mix to coat the grains. Deglaze with the white wine and cook for around 20 minutes, gradually adding the vegetable stock. Away from the heat, beat in the parmesan and remaining chilled butter. At the last minute, add the mango and check the seasoning.

To serve, arrange the quinoa in a shallow dish and place the fish on top. Add the lime sauce and sprinkle with parsley.

 Chef’s tip

In this dish, you can substitute the quinoa with risotto rice.

Recipe from the Comité Interprofessionnel des Produits de l'Aquaculture (CIPA). You can find it and plenty of others at  www.atelierpoisson.fr