• Home
  • Recipes
  • Char-grilled snapper with Oriental salad

Char-grilled snapper with Oriental salad

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: easy, egg-free, healthy heart, lower carb, main course, seafood

  • Ready In: 22 minutes
  • Prep Time: 15 minutes
  • Cooking Time: 7 minutes
  • Serves: 4
Char-grilled snapper with Oriental salad

 

This delicious recipe rewards you with omega-3 fats from the fish while the crunchy salad underneath gives you a boost of minerals and fibre. And the curried-yoghurt topping is rich in calcium.

Ingredients

  • 4 snapper fillets
  • oil for brushing
  • SALAD:
  • ½ Chinese cabbage (wombok), shredded
  • ½ red capsicum, finely sliced
  • 1 carrot, peeled and grated
  • 1 cup bean sprouts
  • ½ cup roasted peanut halves
  • 3 shallots, finely sliced
  • 1 cup coriander leaves
  • TOPPING:
  • 1 cup low-fat plain yoghurt
  • 1 teaspoon curry paste or use 1/2 teaspoon curry powder
  • 1 tablespoon lemon or lime juice

Nutrition per serve

1588 kilojoules (379 Calories), 14 g fat (including 3 g saturated fat), 15 g carbohydrate (including 11 g sugars), 5 g fibre and 365 mg sodium. Read our nutrition rating system.

Directions

1. Combine all ingredients for yoghurt topping in a small bowl and mix well. Refridgerate.

2. Combine salad ingredients in a bowl. Toss with a light dressing to mix . Refrigerate.

3. Heat grill or barbeque plate and spray or brush with oil. Cook fillets for 3 minutes on each side, turning once, or until fish is cooked.

4. Arrange salad on a plate and serve topped with fish and yoghurt topping.