SERVES 4
INGREDIENTS
4 x 120g white fish fillets (females)
4 x 220g white fish fillets (males)
1 tablespoon ground cumin
½ teaspoon paprika
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
100g green beans
SALSA
1 cucumber, diced
2 tomatoes, finely diced
½ red onion, finely diced
2 tablespoons coriander leaves, chopped
1 tablespoon balsamic vinegar
METHOD
- Place fish fillets into shallow baking tray. Combine cumin, paprika, garlic and oil to form a paste. Rub over the fish. Set aside for 20 minute
- Preheat barbecue plate to high. Reduce heat to medium and spray with olive oil. Cook fish for 3 minutes each side, or until cooked through.
- Steam beans until tender.
- Combine all salsa ingredients in a bowl and toss to combine.
- Serve fish with salsa and green beans.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 839.3kJ |
| Protein | 19.5g |
| Fat | 9.5g |
| Glycaemic carbohydrate | 6.7g |
| of which is sugar | 4.2g |
| Fibre | 1.7g |