Chargrilled fish with coconut and green chilli salsa
600 g, (4x150g)
150 g, finely chopped
1 medium, halved, thinly sliced
shredded or desiccated coconut
¼ cup(s), (20g) toasted
fresh green chilli
1 whole, deseeded, finely chopped
300 g, shredded
- 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.
- Combine pineapple, cucumber, coconut, lime juice, chilli and coriander in a medium bowl. Serve fish with salsa and snow peas. Drizzle with olive oil.