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.

Recipe «Chargrilled fish with green chilli, coriander and coconut relish» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.