Chargrilled Fish with green Chill, Coriander & Coconut Relish

Source: Taste Magazine - January / February 2015
Serves 4 - Prep & Cooking 35 minutes

 1 small red onion, finely chopped
 1 teaspoon finely grated fresh ginger
 1 teaspoon mustard seeds
 20g (1/4 cup) shredded coconut
 1 truss tomato, seeded, finely chopped
 1 long fresh green chilli, seeded, thinly sliced
 1/4 cup chopped fresh coriander
 1 tablespoon lime juice
 Pinch of caster sugar
 4 (about 150g each) firm white fish fillets
 Steamed green beans, to serve
 Steamed asparagus, to serve

  1. Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Stir in the coconut for 1-2 minutes or until light golden. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
  2. Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
  3. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.
242 calories

Vic Lic

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