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Grilled fish with lime, fresh coconut and avocado relish
Grilled fish with lime, fresh coconut and avocado relish
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Grilled fish with tropical coconut and avocado relish for a burst of delicious flavors.
Ingredients:
  • 36.40 gm olive oil
  • 4 x 180g blue-eye fillets with skin (or other firm white fish)
  • Steamed white rice, to serve
  • 1 lime, plus lime wedges to serve
  • 80g coarsely grated fresh coconut (see note)
  • 1 small red chilli, seeds removed, finely chopped
  • 1 small avocado, flesh chopped
  • 5cm piece ginger, cut into matchsticks
  • 250.00 ml coriander leaves
  • 24.40 gm fish sauce
  • 4.50 gm sugar
Instructions:
  • Prepare the relish by segmenting the lime, removing the skin and white pith. Hold the lime over a bowl to catch the juice and use a small sharp knife to cut out each segment. Roughly chop the lime flesh and add it to the bowl along with coconut, chili, avocado, ginger, coriander leaves, fish sauce, and sugar. Season to taste with sea salt.
  • In a spacious non-stick skillet, warm up olive oil over high heat. Score the fish fillets a few times, then season with sea salt and freshly ground black pepper. Place the fillets in the hot skillet skin-side down. Sear for 2-3 minutes until the skin is crispy and golden. Flip and cook for another 1-2 minutes until fully cooked.
  • Plate the steamed rice evenly onto four serving plates, place the fish fillets on top, spoon the relish over them, and serve with lime wedges.

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