Quick and healthy, this barbecued ocean trout recipe is a delicious low-fat dinner solution.
Ingredients
- 4 x 150g ocean trout fillets, skin on
- Canola oil cooking spray
- 2 Lebanese cucumbers, peeled into ribbons
- 2 granny smith apples, quartered, cored, thinly sliced
- 2 green onions, thinly sliced
- 1/2 cup fresh coriander leaves
- 1 long red chilli, thinly sliced
- 2 tablespoons grated palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 teaspoons peanut oil
- Lime wedges, to serve
Method
- Step 1Heat a barbecue hotplate or grill on medium-high heat. Spray both sides of fish with oil. Season with salt and pepper. Cook fish, skin-side down, for 3 to 4 minutes or until skin is browned and crisp. Turn fish. Cook for a further 2 to 3 minutes for medium or until cooked to your liking.
- Step 2Meanwhile, combine cucumber, apple, onion, coriander and chilli in a bowl.
- Step 3Whisk sugar, lime juice, fish sauce and peanut oil in a small bowl until combined. Add 2/3 of the dressing to salad. Toss gently to combine.
- Step 4Serve fish with salad and lime wedges, and drizzle with remaining dressing (see note).
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1448 kj
Energy
16.3g
Fat Total
4.2g
Saturated Fat
3.2g
Fibre
30.8g
Protein
87mg
Cholesterol
669mg
Sodium
17.4g
Carbs (total)
All nutrition values are per serve
Notes
Can’t live without carbs? Mix steamed rice or cooked rice noodles through the salad. You could even flake the salmon in, too. You may need to make a bit more dressing, though.
- Author: Cathie Lonnie
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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