adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled fish with chunky greek salad
Chargrilled fish with chunky greek salad
0 Likes
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Crispy skinned fish paired with flavorful Greek salad.
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
  • 20.00 ml chopped flat-leaf parsley
  • 60ml olive oil
  • 1 garlic clove, crushed
  • 1 tsp dried mint
  • 21.00 gm lemon juice
  • 4 white fish fillets (such as snapper or John Dory)
Instructions:
  • In a bowl, mix together the tomato and avocado wedges, feta, cucumber, onion, olives, and parsley. In a screw-top jar, combine olive oil, garlic, mint, lemon juice, sea salt, and black pepper. Shake the dressing well and then drizzle over the salad before tossing to combine.
  • Heat a chargrill pan or barbecue on high. Score fish skin in a few places, brush with oil, season with salt and pepper. Cook fish skin-side down for 2 minutes, then flip and cook for 1 more minute until cooked through.
  • Distribute the hearty Greek salad onto 4 plates or shallow bowls, place the fish on top, and garnish with lemon wedges before serving.

Similar Recipes