Coconut fish with tomato and lime chutney
(at time of publication)
- 450g white fish fillets – gurnard or white fish of your choice
- 3 limes, juice
- ¾ cup reduced-fat coconut milk
- few drops each Tabasco and Worcestershire sauce
- pinch of salt
- 4 medium tomatoes
- 1 onion
- 1 green capsicum
- 2 cups lettuce
- 4 large wholemeal pita breads
1 Cut fish in bite-sized pieces. Place in a non-metallic dish with juice from 2 limes, coconut milk, Tabasco, Worcestershire sauce and salt. Leave for 25 minutes.
2 To make chutney, dice tomatoes, onion and capsicum. Mix together with juice from the remaining lime.
3 Toast pita breads. Arrange crispy lettuce on serving plates with pita breads, bowls of fish and chutney. Garnish with coriander.
Make it gluten free: Use gluten-free varieties of sauces and bread.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 6g
Dietary fibre 6g
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