Barbecued fish with pineapple and mint salsa

Ingredients

• 4 (about 150g each) blue-eye trevalla or snapper fillets
• 1 tsp 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

Pineapple & mint salsa

• 1/4 (about 250g) pineapple, peeled, cored, finely chopped
• 2 tbs shredded fresh mint
• 1 small fresh red chilli, deseeded, finely chopped
• 1 tbs fresh lime juice

Method

1. Preheat a barbecue flat plate or frying pan on medium-high. Brush both sides of the fish evenly with oil. Season with pepper. Add the fish to the barbecue flat plate or pan and reduce heat to medium. Cook for 3 minutes each side or until the flesh flakes when tested with a fork.
2. Meanwhile, to make the salsa, combine the pineapple, mint, chilli and lime juice in a bowl.
3. Combine the salad leaves, capsicum, tomato and cucumber in a bowl. Divide fish among serving plates. Spoon over the salsa. Serve with salad and bread.

Notes

• Tip: This recipe calls for firm, moist fish, such as blue-eye trevalla or snapper. Other good options include ling, perch or barramundi.

Tweet