Recipes

Chargrilled fish with green chili, coriander and coconut relish

A quick and clean South Indian fashion coconut chutney adds punch to this low-fat fish dish.

Chargrilled fish with green chili, coriander and coconut relish
Chargrilled fish with green chili, coriander and coconut relish

INGREDIENTS

  • 1 small red onion, finely chopped
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon mustard seeds
  • 20g (1/4 cup) shredded coconut
  • 1 truss tomato, seeded, finely chopped
  • 1 long fresh green chili, seeded, thinly sliced
  • 1/4 cup chopped fresh coriander
  • 1 tablespoon lime juice
  • Pinch of caster sugar
  • 4 (about 150g each) firm white fish fillets
  • Steamed green beans, to serve
  • Steamed asparagus, to serve

METHOD

  • Step 1Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Stir in the coconut for 1-2 minutes or until lightly golden. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chili, coriander, lime juice, and sugar.
  • Step 2Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
  • Step 3Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.
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