By Blua | Digital health by Bupa
Published 2 December 2024
10m
40m
4
22
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
Aussies love fish and chips, whether it’s at the beach, after a busy day or on the weekend. So how can we make it healthier? Check out this recipe.
Try a fresh take on fish and chips tonight with this recipe for quinoa crusted fish with minted pea smash and sweet potato wedges.
Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry
Step 1:
Place all of the marinade ingredients into a food processor and blend until smooth.
Step 2:
Score both sides of the fish with 4 or so diagonal slices. This allows the marinade to get into the flesh and also helps the fish cook evenly.
Step 3:
Smear 2 tablespoons of the marinade on either side of the fish, ensuring you get it into the grooves. Put remaining marinade to the side.
Step 4:
Place the chopped coriander roots into the belly cavity of the fish. Add a slice each of lemon and lime, or orange.
Step 5:
Place fish into a BBQ cage if you have one. If you don’t, place the fish between 2 wire cake cooling racks to keep the fish off the direct heat of the BBQ and make it easy to flip.
Step 6:
Bring the BBQ to a high heat before putting the fish on. Cook the fish for 8 to 10 minutes on each side, until cooked through and falling off the bone.
Step 7:
To make the salad, toss the mango, spring onions, coriander and cabbage together.
Step 8:
Take your remaining fish marinade and add the orange juice and oils. Stir well before tossing over the salad. Garnish with toasted coconut.
Step 9:
Garnish fish with remaining lemon and lime slices, and serve with rice or smashed roasted potatoes.
