Spiced snapper with barbecued corn and pineapple salsa

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Spiced snapper with barbecued corn and pineapple salsa

(2) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

The whole family will love this fast and fresh fish dish, served with a zesty pineapple salad and grilled corn.

Featured in
Easy dinner recipes, Nutrition information

Ingredients

  • 2 corn cobs, husks and silk removed
  • 2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon canola oil
  • 4 (150g each) snapper fillets (skin on)
  • 1 lemon, quartered
  • Steamed white long-grain rice, to serve

Pineapple Salsa

  • 400g fresh pineapple, peeled, finely diced
  • 1 green onion, thinly sliced
  • 1 yellow capsicum, finely diced
  • 1 green chilli, seeded, finely chopped
  • 2 tablespoons lemon juice

Method

  • Step 1
    Place corn in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes. Drain. Set aside for 5 minutes or until cool enough to handle. Cut corn into 2.5cm-thick rounds.
  • Step 2
    Meanwhile, make Pineapple Salsa: Place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir to combine. Cover. Set aside.
  • Step 3
    Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate. Brush both sides of each fish fillet with turmeric mixture.
  • Step 4
    Heat a barbecue hotplate or frying pan on medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn. Cook for a further 3 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  • Step 5
    Add corn and lemon quarters to barbecue hotplate. Cook, turning, for 3 minutes or until golden and just starting to char. Place fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.

  • Low fat
  • Low sodium

Nutrition

  • 2245 kj

    Energy

  • 9.2g

    Fat Total

  • 2g

    Saturated Fat

  • 6.9g

    Fibre

  • 39.3g

    Protein

  • 92mg

    Cholesterol

  • 135mg

    Sodium

  • 66.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Heidi Flett
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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