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Barbecued fish with tomato, chilli and coriander salsa
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Grilled fish with zesty tomato salsa, fresh salad, and a touch of lemon.
Ingredients:
  • 2 small ripe tomatoes, deseeded, chopped
  • 1/2 small red onion, cut into thin wedges
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 1 small fresh red chilli, seeds and membrane removed, finely chopped
  • Pinch of sugar
  • 31.50 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 4 (about 150g each) blue-eye trevalla cutlets
  • Olive oil, to brush
  • 100g mixed salad leaves, washed, dried
  • 18.20 gm olive oil
  • Lemon wedges, to serve
  • Crusty bread, to serve
Instructions:
  • In a small bowl, combine tomatoes, onion, coriander, chili, sugar, and 1 tablespoon of lemon juice. Mix well and season with salt and pepper to taste. Set aside.
  • Preheat a barbecue grill or chargrill on high. Lightly oil both sides of the fish and season with salt and pepper. Grill the fish on medium-high heat for 3 minutes per side or until the flesh flakes easily with a fork.
  • In a large bowl, gently place the salad leaves. In a small jug, combine the oil and remaining lemon juice, then season with salt and pepper. Drizzle the dressing over the salad leaves and mix well to coat evenly.
  • Plate the fish and generously spoon the vibrant tomato salsa on top. Serve right away alongside a refreshing salad, lemon wedges, and a side of crusty bread.

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