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Photo of Chargrilled fish with coconut and green chilli salsa by WW

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.

Notes

SERVING SUGGESTION: Tomato wedges and steamed brown rice. TIP: For a hotter salsa leave the seeds in the chilli.

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