Grilled Fish with Salad

Hmmmm looks healthy and yummy.

100g snow peas, halved diagonally

2 spring onions, sliced

1 small Lebanese cucumber, seeded and sliced

1 small red capsicum, seeded and thinly sliced

1 cup bean sprouts, trimmed

2 tblsps mint leaves

2 tsps Moroccan seasoning

2 x 150g white fish cutlets

Fresh coriander and lemon wedges, to serve

1 tblsp lemon juice

1 tsp olive oil

1 tsp sesame oil

1 tblsp teriyaki sauce

1 tblsp chopped fresh coriander

1. To make dressing, combine all the ingredients in a small jug.

2. Bring a small saucepan of water to boil and add snow peas. Boil for 1 minute then drain well. Rinse under cold water and drain well again. Combine snow peas, spring onions, cucumber, capsicum, bean sprouts and mint in a bowl. Drizzle dressing over salad and toss well.

3. Sprinkle seasoning over both sides of fish. Cook on a heated oiled grill pan on both sides until cooked through.

4. Serve the grilled fish cutlets with the salad. Garnish with the extra fresh coriander and lemon wedges.

The best types of fish to use in this recipe are barramundi, bream, cod, flounder, John Dory, kingfish, ling, perch, pike, snapper, shark, sole and whiting.

Serves:2