SPICY GRILLED FISH WITH CLOESLAW
Ingredients:
- 150g white Fish (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
- 2 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil (7g)
- 1 tablespoon soy sauce
- 1 teaspoon ginger garlic paste
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper, adjust to taste
- Salt to taste
Coleslaw:
- 100g cabbage, shredded
- 100g carrots, shredded
- 50g onions, sliced
- 1 garlic clove, finely chopped,
- 3 tablespoons non-fat plain Greek yoghurt
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- additional salt and pepper to taste
Instructions:
Fish:
- Combine lemon juice, soy sauce, oil, ginger, garlic, minced onion, paprika and cayenne pepper and stir to mix well.
- Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
- preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
Coleslaw:
- Mix together all ingredients until combined.
- Additional salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts:
- Calories: 342.5 Cal
- Protein: 40.3g
- Carbs: 30.9g
- Fat: 8.6g
