Lemon-Pepper Fish With Garden Salad

Total Time
35mins
Prep 10 mins
Cook 25 mins

Always on the lookout for fresh fish and salad recipes especially when we go on holiday and this one from Australian BH&G Diabetic Living seems to fit the bill.

Ingredients Nutrition

Directions

  1. Preheat barbecue plate and barbecue grill to medium.
  2. Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil.
  3. Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked.
  4. GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl.
  5. Put the lemon juice, vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine.
  6. Divide the salad between plates and top with fish and sereve with the corncobs.
Most Helpful

4 5

We are finally getting into warmer days here in Argentina and this was the perfect recipe to welcome the spring weather. Fast, flavorful and fresh. Thank You. I did add a little more olive oil to the salad dressing.

4 5

Lemon-pepper is such a great seasoning, especially if you get the salt-free type. I used swai fillets, as that is what I had. The salad dressing was very good, but I probably would not put the fish on top of the salad next time - just a personal preference. Mr Grumpy rejected salad on this cold evening, so for him I made sauteed spinach with garlic and that was an excellent side as well. No corn, as Mr Grumpy is in a no-corn mood.