Barbecued fish with tomato, chilli and coriander salsa

Barbecued fish with tomato, chilli and coriander salsa
  • 0:20 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Barbecued fish is delicious teamed with tangy tomato salsa, salad and a squeeze of lemon.

Featured in
Main recipes, Barbecue


  • 2 small ripe tomatoes, deseeded, chopped
  • 1/2 small red onion, cut into thin wedges
  • 1/2 cup fresh coriander leaves, roughly chopped
  • 1 small fresh red chilli, seeds and membrane removed, finely chopped
  • Pinch of sugar
  • 1 1/2 tablespoons fresh lemon juice
  • Salt & freshly ground black pepper
  • 4 (about 150g each) blue-eye trevalla cutlets
  • Olive oil, to brush
  • 100g mixed salad leaves, washed, dried
  • 1 tablespoon olive oil
  • Lemon wedges, to serve
  • Crusty bread, to serve


  • Step 1
    Place the tomatoes, onion, coriander, chilli, sugar and 1 tablespoon of the lemon juice in a small bowl. Toss to combine. Taste and season with salt and pepper. Set aside.
  • Step 2
    Preheat a barbecue grill or chargrill on high. Brush both sides of the fish lightly with oil and season with salt and pepper. Reduce heat to medium-high, and cook the fish on preheated grill or chargrill for 3 minutes each side or until the flesh just flakes when tested with a fork.
  • Step 3
    Meanwhile, place the salad leaves in a large bowl. Whisk the oil and remaining lemon juice in a small jug. Taste and season with salt and pepper. Add to the salad leaves and toss to combine.
  • Step 4
    Place fish on serving plates and top with tomato salsa. Serve immediately with dressed salad leaves, lemon wedges and crusty bread.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 771 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 2g


  • 28g


  • 78mg


  • 143.55mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


  • Author: Alison Turner
  • Publication: Australian Good Taste



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