Mains

Coconut fish with tomato and lime chutney

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

Save to favs/meal planning

See favs

Serves: 4

Time to make: 5 mins , plus 25 mins chilling

Hands-on time: 5 mins

Ingredients

More weights & measures

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

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free varieties of sauces and bread.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 34 g

Total fat 8 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 6 g

Sodium 460 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT