Barbecued fish with pineapple and mint salsa

Barbecued fish with pineapple and mint salsa

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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


  • 4 (about 150g each) blue-eye trevalla or snapper fillets
  • 1 teaspoon olive oil
  • 80g mixed salad leaves
  • 1/2 red capsicum, deseeded, thinly sliced
  • 1 x 200g punnet grape tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 4 wholegrain bread rolls

Pineapple & mint salsa

  • 1/4 (about 250g) pineapple, peeled, cored, finely chopped
  • 2 tablespoons shredded fresh mint
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 tablespoon fresh lime juice


  • Step 1
    Preheat 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.
  • Step 2
    Meanwhile, to make the salsa, combine the pineapple, mint, chilli and lime juice in a bowl.
  • Step 3
    Combine the salad leaves, capsicum, tomato and cucumber in a bowl. Divide fish among serving plates. Spoon over the salsa. Serve with salad and bread.


  • 1495 kj


  • 4.5g

    Fat Total

  • 1g

    Saturated Fat

  • 6.5g


  • 45g


  • 33g

    Carbs (total)

All nutrition values are per serve


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



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