Chargrilled fish with Thai-style salad

Peanut oil, tangy limes and sweet chilli sauce infuse this fish dish with Asian flavours.

• 4 (750g-1kg) white fish cutlets (like blue eye/deep sea trevally)
• 2 limes, juiced (about 80mls)
• 80mls (1/3 cup) peanut oil
• Salt & ground black pepper, to taste
• 1 large carrot, peeled
• 1 medium telegraph cucumber, washed
• 1 small red onion, peeled, finely sliced
• 50g snow pea sprouts
• 50g (1/3 cup) roasted peanuts, coarsely chopped
• 2 tablespoons Thai sweet chilli sauce

Energy 1942kJ	Fat saturated 5.00g
Fat Total 29.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 10.00g	Dietary Fibre 4.00g
Protein 39.00g	Cholesterol 118.00mg
Sodium 244.56mg

All nutrition values are per serve.

1. Step 1

   Place fish in shallow glass or ceramic dish. Combine 1/2 the lime juice and 1 tablespoon peanut oil and pour over fish. Sprinkle with salt and pepper. Set aside.

2. Step 2

   Finely cut carrot and cucumber into long thin strips. Combine in bowl with onion, snow pea sprouts and peanuts.

3. Step 3

   Preheat a chargrill pan or barbecue grill on medium. Brush grill with 1 tablespoon of remaining peanut oil and cook fish, brushing with marinade often, for 2-3 minutes each side or until just cooked. (See microwave tip.)

4. Step 4

   Meanwhile, to make dressing, whisk remaining lime juice, peanut oil, chilli sauce and pepper in a jug. Pour dressing over the combined vegetables and peanuts and toss to coat. Serve with the fish.

Microwave tip: Place fish in single layer in microwave-safe dish. Cover with damp paper towel (avoid paper towels made from recycled paper). Cook for 10-14 minutes on Medium/500watts, brushing with marinade twice during cooking, or until just cooked through and the fish flakes when tested with a fork. Gourmet tip: Use Atlantic salmon cutlets or fillets and serve accompanied with homemade mayonnaise. Add 1/2 cup fresh coriander leaves to the salad. Leftovers: Use snow pea sprouts and peanuts in salads or sandwiches. Use peanut oil and Thai sweet chilli sauce in stir-fries and marinades. FOR THE KIDS: Use boneless fish fillets. Leave out the onion in the salad and serve without the dressing.