Grilled fish fillets with capsicum and walnut salsa

Grilled fish fillets with capsicum and walnut salsa
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

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Main recipes, Healthy mains


  • 2 red capsicums, quartered, seeded
  • 1 tablespoon coriander seeds
  • 1/4 cup (30g) walnut halves, coarsely chopped
  • 1 small fresh red chilli, seeded, finely chopped
  • 1 garlic clove, crushed
  • 1/4 cup flat-leaf parsley leaves
  • 2 tablespoons white balsamic vinegar (see note)
  • 5 tablespoons extra virgin olive oil
  • 4 (about 800g) firm white fish fillets
  • 2 baby cos lettuce, quartered lengthways


  • Step 1
    Preheat grill on high. Place capsicums, skin-side up, on an oven tray. Place under grill and cook for 5 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with foil and set aside for 10 minutes (this helps lift the skin). Peel and cut flesh into 1cm-thick slices.
  • Step 2
    Place coriander seeds in a small frying pan over low heat and cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add to the capsicum with walnuts, chilli, garlic, parsley, vinegar and 1/3 cup (80ml) of the oil. Taste and season with salt and pepper.
  • Step 3
    Line an oven tray with foil. Place fish on the tray and brush with remaining oil. Season with salt and pepper. Cook under preheated grill for 2-3 minutes each side or until just cooked through.
  • Step 4
    Place fish on serving plates. Top with salsa. Drizzle with juices from salsa and serve immediately with baby cos wedges.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1828 kj


  • 32g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 34g


  • 108mg


  • 149.75mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


White balsamic vinegar, also known as balsum-wine vinegar dressing, is available from supermarkets. Dry-roasting coriander seeds brings out their flavour and eliminates any ‘raw’ taste. If you don’t have a mortar and pestle, place seeds in a snap-lock bag and crush by hitting with a wooden rolling pin. ((( Hint ))) The salsa is also a lovely accompaniment to chicken, veal or lamb.

  • Author: Cynthia Black
  • Image credit: Ben Dearnley
  • Publication: Notebook:



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