Coconut fish with tomato and lime chutney
(at time of publication)
Step 1 Cut fish in bite-sized pieces. Place in a non-metallic dish with juice from 2 limes, coconut milk, Tabasco, Worcestershire sauce and salt. Leave for 25 minutes.
Step 2 To make chutney, dice tomatoes, onion and capsicum. Mix together with juice from the remaining lime.
Step 3 Toast pita breads. Arrange crispy lettuce on serving plates with pita breads, bowls of fish and chutney. Garnish with coriander.
Make it gluten-free: Use gluten-free varieties of sauces and bread.
About this Recipe
- 450g white fish fillets – gurnard or white fish of your choice
- 3 limes, juice
- 3/4 cup reduced-fat coconut milk
- few drops each Tabasco and Worcestershire sauce
- pinch of salt
- 4 medium tomatoes
- 1 onion
- 1 green capsicum
- 2 cups lettuce
- 4 large wholemeal pita breads
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified