Ingredients Jump to Instructions ↓

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

  2. 1 tsp olive oil

  3. 80g mixed salad leaves

  4. 1/2 red capsicum, deseeded, thinly sliced

  5. 1 x 200g punnet grape tomatoes, halved

  6. 1 Lebanese cucumber, halved lengthways, thinly sliced

  7. 4 wholegrain bread rolls Pineapple & mint salsa

  8. 1/4 (about 250g) pineapple, peeled, cored, finely chopped

  9. 2 tbs shredded fresh mint

  10. 1 small fresh red chilli, deseeded, finely chopped

  11. 1 tbs fresh lime juice

Instructions Jump to Ingredients ↑

  1. Method 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. Meanwhile, to make the salsa, combine the pineapple, mint, chilli and lime juice in a bowl. 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.


Send feedback