Char-grilled snapper with Oriental salad

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This delicious recipe rewards you with omega-3 fats from the fish while the crunchy salad underneath gives you a boost of minerals and fibre. And the curried-yoghurt topping is rich in calcium.

Ingredients

4 snapper fillets
oil for brushing

Salad:
½ Chinese cabbage (wombok), shredded
½ red capsicum, finely sliced
1 carrot, peeled and grated
1 cup bean sprouts
½ cup roasted peanut halves
3 shallots, finely sliced
1 cup coriander leaves

Topping:
1 cup low fat plain yoghurt
1 teaspoon curry paste or use 1/2 teaspoon curry powder
1 tablespoon lemon or lime juice

Methods/steps

1. Combine all ingredients for yoghurt topping in a small bowl and mix well. Refridgerate.

2. Combine salad ingredients in a bowl. Toss with a light dressing to mix . Refrigerate.

3. Heat grill or barbeque plate and spray or brush with oil. Cook fillets for 3 minutes on each side, turning once, or until fish is cooked.

4. Arrange salad on a plate and serve topped with fish and yoghurt topping.

Additional Tips

Preparation time: 15 mins Cooking time: 7 mins

Nutrition per serve:
1588 kilojoules (379 Calories), 14g fat (including 3g saturated fat), 15g carbohydrate (including 11g sugars), 5g fibre and 365mg sodium. Read our nutrition rating system.