Written by Catherine Saxelby
on Tuesday, 11 August 2009.
Tagged: easy, egg-free, healthy heart, lower carb, main course, seafood
This delicious recipe rewards you with omega-3 fats from the fish while the crunchy salad underneath gives you a boost of minerals and fibre. And the curried-yoghurt topping is rich in calcium.
1588 kilojoules (379 Calories), 14 g fat (including 3 g saturated fat), 15 g carbohydrate (including 11 g sugars), 5 g fibre and 365 mg sodium. Read our nutrition rating system.
1. Combine all ingredients for yoghurt topping in a small bowl and mix well. Refridgerate.
2. Combine salad ingredients in a bowl. Toss with a light dressing to mix . Refrigerate.
3. Heat grill or barbeque plate and spray or brush with oil. Cook fillets for 3 minutes on each side, turning once, or until fish is cooked.
4. Arrange salad on a plate and serve topped with fish and yoghurt topping.
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