Grilled Fish with Salsa
Start Easter with this delicious fare; fresh and tasty with plenty of crunch!
Details
- Serves 2
- 9 Ingredients
- 10 Minutes Prep
- 20 Minutes Cook
- Easy
Nutrition per serve
- Energy 1893kJ
- Protein 37.0g
- Fat (total) 17.0g
- - Saturated Fat 3.0g
- Carbohydrate (total) 30.0g
- - Sugars 14.0g
- Fibre 15.0g
- Sodium 140mg
Ingredients
2 corn cobs
1 tomato, chopped
1 lebanese cucumber, chopped
1/2 avocado, chopped
1/2 capsicum, chopped
1 red onion, finely chopped
1 lime
Spray olive or canola oil spray
240g firm white fish fillet
Method
- Place corn (with green husk still on) in a microwave-safe bowl with a tablespoon of water.
- Microwave, covered, on HIGH (100%) for 4 minutes or until just tender.
- In a medium bowl, add tomato, cucumber, avocado, capsicum, onion, coriander, pepper and juice of ½ a lime. Mix gently to combine.
- Heat a griddle or large non-stick pan on medium-high heat.
- Lightly spray corn with oil then cook, turning frequently, for 5 minutes or until lightly charred; set aside.
- Lightly spray fish with oil then cook for 2-3 minutes each side or until browned and cooked through.
- Serve fish with corn, salsa and remaining lime.
Dietitian Notes / Recipe Tips
Chilli, lemon and herbs are great alternatives to butter and salt.
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Provider Acknowledgement
Recipe and image kindly provided by LiveLighter © State of Western Australia 2017. For more healthy recipes and tips visit www.livelighter.com.au.
