Chargrilled Fish With Green Chilli, Coriander and Coconut Relish

This is quick and easy South Indian style cuisine that uses coconut chutney and a low fat fish. This is a great dish for the family; it is healthy and very savory. Accompany this with some light and delicious salads or steamed vegetable.

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Alphabrain - Joe Rogan

• Finely chop one small red onion
• A teaspoon of finely grated fresh ginger
• 20 grams or one fourth cup of shredded coconut
• A teaspoon of mustard seeds.
• A tablespoon of lime juice
• 600 grams of firm white fish fillets or 4 pieces of firm white fish fillets
• One truss tomato, seeds removed and finely chopped
• One long fresh green Chilli, seeds removed and sliced thinly
• One fourth cup of finely chopped fresh coriander
• A pinch or caster sugar
• Steamed green beans or steamed cauliflower to serve
• Steamed asparagus or steamed carrots to serve

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• Heat the frying pan in medium heat
• When heated spray on some oil
• Take out the chopped onion and stir it in the frying pan. Sauté it for about 5 minutes or until it becomes golden and soft
• When the onion turns golden add the ginger and mustards seeds in the pan. Stir if for half a minute or until it becomes fragrant.
• Now add in the coconut, stir it for 1 to 2 minutes or until it turn light golden
• When everything is mixed properly and harmoniously removes from the heat and place in a bowl, set it aside to cool slightly. When cooled lightly stir in the coriander, lime juice, sugar and chili in the bowl.
• Open the barbecue grill or chargrill, heat it on high.
• Spray or brush the fish with your choice of oil.
• Cook the fish on the grill for about 2 o 3 minutes on each side or until it turns golden. Test if the fish flakes easily comes off with a fork. If it doesn’t cook it for an extra minute.
• Remove it from the grill
• Take out the steamed vegetable and divide into desired quantity for each plate
• Place the fish in large plate and top it with the mixture you made earlier. Put a tablespoon or two only. Place the sauce in the table, let your guest add more sauce to their fish if they desire.

This yummy dish is easy and hearty. You can cook it during Sunday barbecues or late night drinking sessions.

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