10 turbot steaks, loin cut
200 ml barbecue sauce
4 mangoes, stoned, peeled and diced
200 g black beans, softened in water for 10 hours
1 red chilli, deseeded and finely chopped
4 cloves of garlic, finely grated or crushed
5 stalks of broad leaf parsley, finely chopped
Juice of 1 orange
Salt and pepper, freshly ground
Season the fish with salt and pepper and brush with barbecue sauce. Tightly roll each steak individually in the film. Tie up the ends with string, and pour boiling water over them. This will enable them to keep their shape and absorb the marinade. Leave them sitting in the hot water for 4 minutes, and then leave to cool. Cook the black beans until they are tender - about 30 minutes - in unsalted water and then leave to cool.
Blend the mango, beans, chilli, garlic, parsley and freshly squeezed orange juice gently together and season with salt and pepper to taste. Remove the fish from the film and bake in a preheated oven for 6 minutes.
Arrange the hot fish on the mango salsa and serve immediately. The mango salsa should be seasoned to taste just before serving, as the beans absorb some of the salt.