Barbecued fish with crisp potatoes
You can substitute snapper with tarakihi or any other firm fish which barbecues well, in this lovely summertime dish.
Instructions
Step 1 Boil potatoes for 12-15 minutes, until tender. Meanwhile, preheat a flat barbecue grill to a medium-high heat. Slice and place cooked potatoes on preheated grill and cook for 5 minutes, until each side is crispy.
Step 2 While potatoes are cooking, season fish with olive oil, salt and pepper. Push potatoes to one side and cook fish on the grill for 5-6 minutes, until golden and flesh has turned opaque.
Step 3 Combine tomatoes, spring onions, garlic and capers. Stir through basil leaves and extra virgin olive oil. Spoon mixture on top of fish fillets and serve with crispy potatoes.
- Recipe by:
- Jane Collins
- Photography:
- Stuart Scott
First published December 2005
Recipe Information
Portions: 6
Time to make: 30 minutes
Total cost of all ingredients: $29.82 / $4.97 per serve
- Dairy-free
- Gluten-free
- Low kilojoule
- Low sodium
Ingredients
- 6 potatoes, peeled, sliced
- 6 x 150g firm fish fillets (such as snapper)
- 1 tablespoon olive oil
- sea salt and black pepper
- 6 tomatoes, flesh finely diced
- 2 spring onions, finely diced
- 2 cloves garlic, crushed
- 2 tablespoons capers
- 1 tablespoon shredded basil leaves
- 1 tablespoon extra virgin olive oil
Nutrition Information
| per serve | |
|---|---|
| Energy |
1280
kJ
(309 Cals) |
| Protein | 32g |
| Fat - saturated |
10g
2g |
| Carbohydrates - sugars |
20g
4g |
| Dietary Fibre | 3g |
| Sodium | 230mg |
| Calcium | 50mg |
| Iron | 2mg |
| * NS: Not specified | |
HFG Tip
This recipe would also be delicious with prawns or other seafood.
