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- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Add tropical pineapple to seasoned barbecue fish for a fast and fresh dinner in just 15 minutes!
Featured in
Easy dinner recipes, Nutrition information
Ingredients
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4 (about 150g each) blue-eye trevalla or snapper fillets
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1 teaspoon olive oil
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80g mixed salad leaves
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1/2 red capsicum, deseeded, thinly sliced
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1 x 200g punnet grape tomatoes, halved
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1 Lebanese cucumber, halved lengthways, thinly sliced
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4 wholegrain bread rolls
Pineapple & mint salsa
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1/4 (about 250g) pineapple, peeled, cored, finely chopped
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2 tablespoons shredded fresh mint
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1 small fresh red chilli, deseeded, finely chopped
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1 tablespoon fresh lime juice
Method
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Step 1Preheat a barbecue flat plate or frying pan on medium-high. Brush both sides of the fish evenly with oil. Season with pepper. Add the fish to the barbecue flat plate or pan and reduce heat to medium. Cook for 3 minutes each side or until the flesh flakes when tested with a fork.
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Step 2Meanwhile, to make the salsa, combine the pineapple, mint, chilli and lime juice in a bowl.
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Step 3Combine the salad leaves, capsicum, tomato and cucumber in a bowl. Divide fish among serving plates. Spoon over the salsa. Serve with salad and bread.
Nutrition
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1495 kj
Energy
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4.5g
Fat Total
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1g
Saturated Fat
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6.5g
Fibre
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45g
Protein
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33g
Carbs (total)
All nutrition values are per serve
Notes
Tip: This recipe calls for firm, moist fish, such as blue-eye trevalla or snapper. Other good options include ling, perch or barramundi.
- Author: Alison Roberts
- Image credit: Sue Ferris
- Publication: Australian Good Taste
Source: taste.com.au
