Grilled fish with tomato, parsley and caper salsa
Skinless white fish, raw
700 g, (Buy 4x175g fillets) firm variety
250 g, quartered
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
½ small, finely chopped
Capers, rinsed, drained
1 x 3 second spray(s)
- Preheat a chargrill or barbecue on medium-high heat. Lightly spray fish with oil. Season with salt and pepper. Cook fish for 2-3 minutes each side or until just cooked through.
- Meanwhile, combine tomato, parsley, onion, capers, lemon juice and oil in a medium bowl. Season with salt and pepper.
- Serve fish topped with tomato, parsley and caper salsa.