Barbecued fish with warm tomato salad

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Barbecued fish with warm tomato salad

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Increase your Omega-3 intake the easy way with this fast and fresh barbecued fish dinner.

Featured in
Low kilojoule, Paleo recipes

Ingredients

  • 4 (800g) blue eye or kingfish steaks
  • 2 punnets cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • Olive oil cooking spray
  • 1/3 cup fresh chervil leaves (see note)
  • 1 tablespoon extra virgin olive oil
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Spray fish, tomatoes and onion with oil. Season with salt and pepper. Set aside for 5 minutes.
  • Step 2
    Preheat barbecue plate on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and keep warm.
  • Step 3
    Increase heat to high. Cook onion and tomatoes for 1 to 2 minutes or until warmed through. Toss with chervil and oil. Season with salt and pepper.
  • Step 4
    Serve fish with warm tomato salad, mixed salad leaves and lemon wedges.

  • Paleo

Nutrition

  • 1156 kj

    Energy

  • 9.7g

    Fat Total

  • 2.3g

    Saturated Fat

  • 2.6g

    Fibre

  • 42.3g

    Protein

  • 126mg

    Cholesterol

  • 124mg

    Sodium

  • 4.6g

    Carbs (total)

All nutrition values are per serve

Notes

Note: Chervil is a fresh spring herb.

  • Author: Annette Forrest
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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