Grilled Fish With Salsa

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (328.2 g)
  • Calories 375
  • Total Fat - 9.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 57.4 mg
  • Sodium - 338.1 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 8.1 g
  • Sugars - 2.7 g
  • Protein - 33.2 g
  • Calcium - 98.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.2 mg

Step 1

Place corn in a microwave-safe bowl with a tablespoon of water AND Microwave, covered, on HIGH (100%) for 4 minutes or until just tender.

Step 2

In a medium bowl, add tomatoes, cucumber, avocado, capsicum, onion, chilli, coriander and lime juice and mix gently to combine.

Step 3

Heat a griddle or large non-stick pan on medium-high heat and lightly spray corn with oil then cook on pan, turning frequently, for 5 minutes or until lightly charred; set aside.

Step 4

Lightly spray fish with oil then cook on grill for 2-3 minutes each side or until brown and cooked through.

Step 5

Serve fish with corn, salad and lime wedges.

Step 6

HINTS AND TIPS - Salsa can be made in advance though avocado is best added just before serving. VARIATION -Omit tomatoes, cucumber and coriander and replace with a bunch of sliced asparagus and mint.

Tips & Variations


No special items needed.

Related