Grilled piri piri fish with warm rice salad
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Time to make:
25 mins, plus 30 mins marinating
$5.30 per serve
(at time of publication)
Full ingredients list:
2 cloves garlic, minced
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon dried red chilli flakes
2 teaspoons olive oil
4 x 150g firm white fish fillets
2 large courgettes, halved, thinly sliced
200g snow peas, thinly sliced
150g oil-free roasted red capsicum, drained, chopped
1 red capsicum, diced
3 cups cooked basmati rice
2 tablespoons chopped fresh parsley
freshly ground black pepper
Nutritional information (per serve)
Instructions and steps:
Step 1Combine half the garlic, half the lemon zest, all the lemon juice, chilli flakes and olive oil in a shallow glass dish. Add fish and stir to coat. Cover and refrigerate for 30 minutes.
Step 2Spray a large chargrill pan or frying pan with oil and place over a high heat. Grill fish for 2-3 minutes each side or until cooked to your liking.
Step 3Meanwhile, spray a large frying pan or wok with oil. Add remaining garlic and lemon zest, courgettes and snow peas. Cook, stirring for 2 minutes or until vegetables are almost tender-crisp. Add capsicum and rice. Cook for 2 more minutes or until rice is heated. Stir in parsley and season with pepper.
Step 4Serve fish on rice salad, garnished with lemon wedges if preferred.
About this recipe
First published: October 2013