Grilled fish is a staple for me, and I love this creative take on ‘couscous’. It only takes 15 minutes to whip up this zesty meal.
Prep time: 10 minutes
Cooking time: 5 minutes
- 1 zucchini, trimmed and roughly chopped
- 75g broccoli, stalks included, roughly chopped
- 15g unsalted pistachio kernels
- clove garlic, peeled
- 1 tablespoon chopped mint
- 1 tablespoon chopped coriander
- lemon, zest finely grated, lemon cut into wedges
- 1 teaspoon extra virgin olive oil
- 150g white fish fillet, skin and bones removed
- olive oil spray
- Place the zucchini, broccoli, pistachios and garlic in a food processor and pulse until just finely chopped. Transfer the mixture to a bowl and add the mint, coriander and lemon zest. Drizzle with the extra virgin olive oil, season well with freshly ground black pepper and toss to combine.
- Preheat the grill to medium-high. Place the fish on a baking tray, lightly spray with olive oil, and season with freshly ground black pepper. Cook the fish under the grill for 2 minutes each side or until cooked through
- Scoop the vegie ‘couscous’ onto a plate, add the fish and serve with the lemon wedges on the side.
Tip: The cooking time may vary, depending on the type and thickness of the fish you use. If you are using frozen fish, let it thaw completely before cooking. The oliveoil in the ‘couscous’ adds to the flavour, so make sure you use a good-quality one.
Nutritional information (per serve)
Fat total 17.0g
Fat saturated 2.5g
Dietary fibre 6.9g
Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99.
We’re urged to eat fish two to three times a week, but do you regularly eat fish?
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