Lemon-pepper bbq fish with greens and salsa

Lemon-pepper bbq fish with greens and salsa

(3) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

For an excellent source of protein and fibre try this lemon-pepper fish served with seasonal, chargrilled greens.

Featured in
Healthy mains, Barbecue


  • 2 large vine-ripened tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long green chilli, seeded, finely chopped (optional)
  • 2 tablespoons drained baby capers, chopped
  • 2 tablespoons mint leaves, finely shredded
  • 1 tablespoon olive oil
  • 4 white fish fillets (such as basa, pink ling or barramundi)
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoons salt
  • 2 bunches baby broccoli, ends trimmed
  • 2 bunches asparagus, woody ends trimmed


  • Step 1
    Combine tomato, onion, chilli, if using, caper, mint and oil in a bowl. Season.
  • Step 2
    Place fish on a clean work surface. Combine pepper, lemon rind and salt in a small bowl. Sprinkle over the fish.
  • Step 3
    Heat a barbecue grill or chargrill on medium-high. Spray baby broccoli and asparagus with olive oil spray. Season. Cook for 1-2 mins each side or until lightly charred and tender crisp. Transfer to a plate. Spray fish with oil. Cook on grill for 2-3 mins each side or until just cooked through. Transfer to a plate.
  • Step 4
    Divide baby broccoli and asparagus among serving plates. Top with fish and spoon over the tomato mixture.


  • 933 kj


  • 7g

    Fat Total

  • 1g

    Saturated Fat

  • 7g


  • 31g


  • 534mg


  • 4g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Coles

Source: taste.com.au


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