Blue eye trevalla with pineapple salsa and coconut rice

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Blue eye trevalla with pineapple salsa and coconut rice

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  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

fish with pineapple salsa and coconut rice makes a complete family meal.

Featured in
Main recipes, Fish recipes

Ingredients

  • 1 cup (200g) white long-grain rice
  • 1 cup (250ml) coconut cream
  • 1 whole pineapple, skin and core removed
  • 1/2 cup fresh mint leaves, roughly torn
  • 1/2 cup fresh coriander leaves
  • 1 small red chilli, finely sliced
  • 1 lime, juiced
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 4 (200g each) blue eye trevalla/cod fillets
  • Salt and freshly ground pepper
  • Lime wedges, to serve

Method

  • Step 1
    Combine the rice , coconut cream and 1/2 cup (125ml) water in a saucepan. Bring to the boil. Reduce the heat to low. Cover. Simmer until almost all of the liquid has absorbed. Remove from the heat. Set aside, covered, for 10 minutes. Fluff with a fork.
  • Step 2
    Cut the pine apple into 1cm cubes. Toss gently with the mint leaves, coriander leaves, chilli, lime juice, brown sugar and sesame oil. Set aside.
  • Step 3
    Heat the peanut oil in a large frying pan over a medium-high heat. Season both sides of the fish with salt and pepper. Cook for 4 minutes each side. Serve with rice and lime wedges topped with the salsa.

  • Low carb
  • Low sodium

Nutrition

  • 2363 kj

    Energy

  • 19g

    Fat Total

  • 12g

    Saturated Fat

  • 5g

    Fibre

  • 42g

    Protein

  • 104mg

    Cholesterol

  • 189.13mg

    Sodium

  • 14g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Purcell
  • Publication: Fresh Living

Source: taste.com.au

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