Spicy Grilled Fish with Avocado Salad

Food Picture: 

Ingredients (serves 4)

  • 4 small oily fish (we used barramundi), cleaned, gutted
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 2 long green chillies, seeds removed, chopped
  • 1 tbs grated fresh ginger
  • Juice of 2 limes
  • 100ml coconut cream
  • 1 tsp ground cumin
  • 1 tsp caster sugar
  • Coriander leaves, to garnish
  • Avocado salad

  • 2 tbs lemon juice
  • 1/3 cup (80ml) olive oil
  • 1 baby cos lettuce, leaves washed
  • 2 ripe avocados, peeled, cut into large dice
  • 1 punnet mustard cress, tips only


  1. To make the salad, place lemon juice and olive oil in a small bowl, season to taste, then whisk to combine. Toss lettuce and avocado with dressing, divide between serving bowls and garnish with mustard cress.

  2. To cook the fish, cut 3 deep slashes in the flesh of the fish on each side. Place all remaining ingredients (except the coriander; reserve for garnish) in a food processor and process until smooth.

  3. Preheat grill to high. Place fish on a shallow baking tray, pour over the spice mixture and grill for 4-5 minutes each side or until cooked through. Place fish on a plate, garnish with coriander and serve a bowl of avocado salad on the side.

    Thanks to http://www.taste.com.au for this delicious recipe!