Chargrilled fish with green chilli, coriander and coconut relish

Cooking Fish Chargrilled fish with green chilli, coriander and coconut relish

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

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 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 light golden. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
  2. Preheat 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.
  3. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.

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1 small red onion, finely chopped
1 tsp finely grated fresh ginger
1 tsp mustard seeds
20g shredded coconut
1 truss tomato, seeded, finely chopped
1 long fresh green chilli, seeded, thinly sliced
1/4 cup chopped fresh coriander
1 tbsp lime juice
Pinch of caster sugar
4 firm white fish fillets
Steamed green beans, to serve
Steamed asparagus, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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