Chargrilled fish with chunky greek salad

Crispy skinned fish tastes delicious with this simple Greek-style salad.

Recipe «Chargrilled fish with chunky greek salad» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 4 small tomatoes, cut into wedges, 1 small avocado, flesh cut into wedges, 120g low-fat feta, cubed, 1 telegraph cucumber, roughly chopped, 1 small red onion, halved, sliced , 12 kalamata olives, 1 tbsp chopped flat-leaf parsley, 1/4 cup olive oil, plus extra to brush , 1 garlic clove, crushed, 1 tsp dried mint, 1 tbsp lemon juice, 4 white fish fillets, Lemon wedges, to serve.

Ingredients:

• 4 small tomatoes, cut into wedges 
• 1 small avocado, flesh cut into wedges 
• 120g low-fat feta, cubed 
• 1 telegraph cucumber, roughly chopped 
• 1 small red onion, halved, sliced 
• 12 kalamata olives 
• 1 tbsp chopped flat-leaf parsley 
• 1/4 cup olive oil, plus extra to brush 
• 1 garlic clove, crushed 
• 1 tsp dried mint 
• 1 tbsp lemon juice 
• 4 white fish fillets 
• Lemon wedges, to serve 

Instructions

1. Combine the tomato and avocado wedges with the feta, cucumber, onion, olives and parsley in a bowl. Shake together the olive oil, garlic, mint and lemon juice in a screw-top jar with sea salt and freshly ground black pepper, then toss with the salad.
2. Preheat a chargrill pan or barbecue on high heat. Score the fish skin lightly in 2 or 3 places, then brush with a little extra oil and season with salt and pepper. When the pan or barbecue is hot, cook the fish skin-side down for 2 minutes. Turn the fillets and cook for a further minute or until the fish is just cooked through.
3. Divide the chunky Greek salad among 4 plates or shallow bowls, top with the fish and serve with lemon wedges.