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Fish with tomato salsa

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, H, C, E
    MineralsSelenium, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 800g Baby Coliban (Chat) potatoes, halved (see note)

    3. 60ml (1/4 cup) water

    4. 4 (about 150g each) firm white fish cutlets or fillets (such as blue-eye trevalla or barramundi)

    5. Olive oil spray

    6. 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths

    7. 1 x 150g pkt Woolworths Gourmet Lettuce

    8. 100g snow peas, trimmed, thinly shredded

    9. 1 Lebanese cucumber, coarsely chopped

    10. Lime wedges, to serve

    11. Salsa

    12. 2 large ripe tomatoes, quartered, deseeded, finely chopped

    13. 6 pitted kalamata olives, finely chopped

    14. 2 tbs finely shredded fresh basil

    15. 1 tsp olive oil

    16. 1 tbs fresh lime juice

    Instructions Jump to Ingredients ↑

    1. Place the potato in a shallow microwave-safe dish. Add the water. Cover and cook on High/800Watts/100% for 10 minutes or until tender.

    2. Meanwhile, preheat a chargrill or barbecue flat plate on medium. Spray both sides of the fish with olive oil spray. Season with pepper. Cook on grill for 3-4 minutes each side or until golden and the fish flakes when tested with a fork.

    3. While the fish is cooking, cook the asparagus in a saucepan of boiling water for 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain. Place the asparagus, lettuce, snow peas and cucumber in a bowl and toss to combine.

    4. To make the salsa, combine the tomato, olive, basil, oil and lime juice in a small bowl. Season with pepper.

    5. Divide the potato and fish among serving plates. Top with the salsa. Serve with lime wedges and the salad.

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