Char-grilled snapper with Oriental salad

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: easy, egg-free, healthy heart, lower carb, main course, seafood

  • Ready In: 22 minutes
  • Prep Time: 15 minutes
  • Cooking Time: 7 minutes
  • Serves: 4
Char-grilled snapper with Oriental salad

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.


  • 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

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.


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.