Digital Issues
Coconut fish with tomato and lime chutney
Serves: 4
Time to make: 5 mins , plus 25 mins chilling
Hands-on time: 5 mins
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 402cal
-
Kilojoules 1680kJ
-
Protein 34g
-
Total fat 8g
-
–Saturated fat 6g
-
Carbohydrates 50g
-
–Sugars 9g
-
Dietary fibre 6g
-
Sodium 460mg
-
Calcium 80mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
