Chargrilled fish with coconut and green chilli salsa
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This salsa combines the perfect amount of sweet and heat from the pineapple, cucumber, toasted coconut, lime, chilli and coriander. It’s the perfect topped for chargrilled fish.
Ingredients
Ling, raw
600 g, (4x150g)
Pineapple
150 g, finely chopped
Lebanese cucumber
1 medium, halved, thinly sliced
Shredded or desiccated coconut
¼ cup(s), (20g) toasted
Lime juice
1 tbs
Fresh green chilli
1 whole, deseeded, finely chopped
Fresh coriander
⅓ cup(s)
Snow peas
300 g, shredded
Olive oil
1 tbs
Instructions
1
Preheat a large non-stick frying pan on medium-high and lightly spray with oil. Season fish and cook for 2-3 minutes each side or until cooked through.
2
Combine pineapple, cucumber, coconut, lime juice, chilli and coriander in a medium bowl. Serve fish with salsa and snow peas. Drizzle with olive oil.
3
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