Chargrilled fish with green chilli, coriander and coconut relish

Ingredients (serves 4):

• 1 small red onion, finely chopped
• 1 tsp finely grated fresh ginger
• 1 tsp mustard seeds
• 20g (¼ cup) shredded coconut
• 1 truss tomato, seeded, finely chopped
• 1 long fresh green chilli, seeded, thinly sliced
• ¼ cup chopped fresh coriander
• 1 tbs lime juice
• Pinch of caster sugar
• 4 (about 150g each) firm white fish fillets
• Steamed green beans, to serve
• Steamed asparagus, to serve

Method:

1. Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft.
2. Stir in the ginger and mustard seeds for 30 seconds or until aromatic.
3. Stir in the coconut for 1-2 minutes or until light golden.
4. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
5. Preheat a barbecue grill or chargrill on high.
6. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
7. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.

Nutritional value per serving:

• Energy 1015kJ
• Fat saturated 1.50g
• Fat Total 4.50g
• Carbohydrate sugars – 0
• Carbohydrate Total 8.00g
• Dietary Fibre 5.00g
• Protein 41.00g
• Cholesterol – 0
• Sodium – 0