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Barbecued fish with pineapple and mint salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
15-minute dinner: Barbecue fish with a tropical twist - pineapple included!
Ingredients:
  • 4 (about 150g each) blue-eye trevalla or snapper fillets
  • 4.60 gm olive oil
  • 80g mixed salad leaves
  • 1/2 red capsicum, deseeded, thinly sliced
  • 1 x 200g punnet grape tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 4 wholegrain bread rolls
  • 1/4 (about 250g) pineapple, peeled, cored, finely chopped
  • 40.00 ml shredded fresh mint
  • 1 small fresh red chilli, deseeded, finely chopped
  • 21.00 gm fresh lime juice
Instructions:
  • Heat up a barbecue flat plate or skillet on medium-high. Coat both sides of the fish evenly with oil and season with pepper. Place the fish on the hot plate or pan, lower the heat to medium, and cook for 3 minutes on each side until the flesh flakes easily with a fork test.
  • Prepare the salsa by mixing pineapple, mint, chili, and lime juice in a bowl.
  • In a bowl, mix the salad leaves, capsicum, tomato, and cucumber. Divide the fish onto serving plates and top with salsa. Serve with the prepared salad and bread.

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