Grilled Pink Snapper with Coriander Salad 

Rating: (2 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A fish dish with a flavoursome salad accompaniment.

Ingredients:

1 bunch coriander, chopped

1/3 cup pine nuts, toasted

4 spring onions, finely sliced

1 continental cucumber, finely sliced

1 carrot, cut into thin strips

2 Tbsp lemon juice

1/4 cup low-fat natural yoghurt

4 pink snapper fillets (100 g each)

1 juice and rind of lemon

1 Tbsp olive oil

1 fresh ground black pepper to taste

Directions:

Combine coriander, pine nuts, spring onions, cucumber, carrot, lemon juice and yoghurt in a bowl. Mix well.

Place fillets on a lightly oiled grilling tray. Pour about half of the lemon juice over the fillets. Cook under a hot grill for about 3 minutes each side or until flesh flakes when tested with a fork. Combine rest of lemon juice with olive oil and black pepper. Drizzle over hot fillets. Serve fillets with coriander salad.

Variations:

Accompany with hot jasmine rice or Asian-style noodles, if desired. Serving suggestions not included in nutritional information.

Author:

Fresh Finesse

Member Comments:

No comments on this recipe yet. Be the first one to comment.