Ingredients (serves 4)
* 4 (800g) blue eye or kingfish steaks
* 2 punnets cherry tomatoes, halved
* 1 red onion, thinly sliced
* olive oil cooking spray
* 1/3 cup fresh chervil leaves (see note)
* 1 tablespoon extra virgin olive oil
* mixed salad leaves, to serve
* lemon wedges, to serve
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Method
1.
Spray fish, tomatoes and onion with oil. Season with salt and pepper. Set aside for 5 minutes.
2.
Preheat barbecue plate on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and keep warm.
3.
Increase heat to high. Cook onion and tomatoes for 1 to 2 minutes or until warmed through. Toss with chervil and oil. Season with salt and pepper.
4.
Serve fish with warm tomato salad, mixed salad leaves and lemon wedges.
Notes
*
Note: Chervil is a fresh spring herb.
Protein Dietary Fibre
42.30g 2.60g
Fat Total Energy
9.70g 1156kJ
Fat Saturated Sodium
2.30g 124mg
Carbohydrate Total Cholesterol
4.60g 126.00mg
Carbohydrate Sugars
-
