Chargrilled fish with green chilli, coriander and coconut relish

Chargrilled fish with green chilli, coriander and coconut relish

Ingredients (serves 4):

  • 1 small red onion, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 tsp mustard seeds
  • 20g (¼ cup) shredded coconut
  • 1 truss tomato, seeded, finely chopped
  • 1 long fresh green chilli, seeded, thinly sliced
  • ¼ cup chopped fresh coriander
  • 1 tbs lime juice
  • Pinch of caster sugar
  • 4 (about 150g each) firm white fish fillets
  • Steamed green beans, to serve
  • Steamed asparagus, to serve



  1. Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft.
  2. Stir in the ginger and mustard seeds for 30 seconds or until aromatic.
  3. Stir in the coconut for 1-2 minutes or until light golden.
  4. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
  5. Preheat a barbecue grill or chargrill on high.
  6. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
  7. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.


Nutritional value per serving:

  • Energy 1015kJ
  • Fat saturated 1.50g
  • Fat Total 4.50g
  • Carbohydrate sugars – 0
  • Carbohydrate Total 8.00g
  • Dietary Fibre 5.00g
  • Protein 41.00g
  • Cholesterol – 0
  • Sodium – 0
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