Grilled piri-piri fish with warm rice salad
Please log in to save or rate.
Time to make:
25 mins, plus 30 mins marinating
$2.70 per serve
(at time of publication)
Full ingredients list:
2 cloves garlic, crushed
2 teaspoons lemon zest
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon chilli flakes
4 x 150g firm white fish fillets
cooking oil spray
1 large zucchini, halved, thinly sliced
200g snow peas, thinly sliced
150g oil-free roast red capsicum, drained, chopped
3 cups cooked basmati rice
2 tablespoons chopped flat-leaf parsley
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine half the garlic and half the lemon zest with lemon juice, olive oil and chilli flakes in a large shallow glass dish. Add fish fillets; stir to coat. Cover fish and refrigerate for 30 minutes.
Step 2 Spray a large grill pan or frying pan with cooking oil. Set pan over high heat, add fish fillets and grill for 2–3 minutes per side, or until cooked to your liking.
Step 3 Meanwhile, spray a large frying pan or wok with oil. Add remaining garlic and lemon zest to pan with zucchini and snow peas. Cook, stirring, for 2 minutes, or until vegies are almost tender yet crisp. Add capsicum and rice. Cook for 2 more minutes, or until rice salad is heated through.
Step 4Stir parsley into salad; season with cracked black pepper. Divide rice salad among plates and top with fish. Serve with with lemon wedges.
About this recipe
First published: February 2014