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Chargrilled fish with green chilli, coriander and coconut relish
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your low-fat fish with a zesty South Indian coconut chutney.
Ingredients:
  • 1 small red onion, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 tsp mustard seeds
  • 20g (1/4 cup) shredded coconut
  • 1 truss tomato, seeded, finely chopped
  • 1 long fresh green chilli, seeded, thinly sliced
  • 62.50 ml chopped fresh coriander
  • 21.00 gm lime juice
  • Pinch of caster sugar
  • 4 (about 150g each) firm white fish fillets
  • Steamed green beans, to serve
  • Steamed asparagus, to serve
Instructions:
  • In a heated frying pan coated with oil, sauté the onion for 5 minutes until soft. Add the ginger and mustard seeds, cook for 30 seconds until fragrant. Toast the coconut for 1-2 minutes until lightly golden. Transfer mixture to a bowl and let it cool. Stir in the tomato, chilli, coriander, lime juice, and sugar.
  • Heat up your barbecue or chargrill on high. Coat the fish with oil and grill for 2-3 minutes on each side until it turns golden and easily flakes with a fork.
  • Arrange the steamed vegetables on plates, then place the fish on top and generously spoon over the coconut mixture.

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