Chargrilled fish with coconut and green chilli salsa

Name: Chargrilled fish with coconut and green chilli salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Ling, raw (4x150g); 150 g Pineapple finely chopped; 1 medium Lebanese cucumber halved, thinly sliced; 0.25 cup(s) Shredded or desiccated coconut (20g) toasted; 1 tbs Lime juice; 1 whole Fresh green chilli deseeded, finely chopped; 0.333 cup(s) Fresh coriander; 300 g Snow peas shredded; 1 tbs Olive oil

Points®

Total Time

30 min

Prep

20 min

Cook

10 min

Serves

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

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.

Notes

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

Get up to 40% off*!

Chargrilled fish with coconut and green chilli salsa

Ingredients

Instructions

Notes

You might like

Healthy zucchini slice

Spaghetti bolognese

Beef mince chow mein

Vegetarian lasagne

Chinese chicken rissoles

Zucchini and ham slice

You might like

Healthy zucchini slice

Spaghetti bolognese

Beef mince chow mein

Get up to 40% off*!