A summer sensation with an Asian twist – fast to prepare, easy to cook and a delight to eat.
Ingredients
- 8 lychees, peeled, deseeded and roughly chopped
- 2 tablespoons olive oil
- 3 tablespoons roughly chopped coriander
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon chopped small red chilli, finely chopped with seeds removed
- 1 lime, juiced
- 1/2 Spanish onion, chopped
- 4 snapper fillets or other white fish
Method
- Step 1Place lychees, olive oil, coriander, salt, ground pepper, onion chilli and lime juice in a large bowl. Mix. Set aside.
- Step 2Spray hot pan with canola spray or olive oil. Cook fish for 3-4 minutes, turning once or until cooked. Place cooked fish onto plates and spoon over with the lychee mixture. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1847 kj
Energy
15g
Fat Total
3g
Saturated Fat
2g
Fibre
71g
Protein
210mg
Cholesterol
868.89mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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