Grilled Pink Snapper with Coriander Salad

Grilled Pink Snapper with Coriander Salad

A fish dish with a flavoursome salad accompaniment.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Fish & Shellfish, Mediterranean
Servings 4 People


  • 1 Bunch Coriander Chopped
  • 1/3 cup Pine Nuts Toasted
  • 4 pcs Spring Onions Finely sliced
  • 1 pc Continental Cucumber Finely sliced
  • 1 pc Carrot Cut into thin strips
  • 2 Tbsp Lemon Juice
  • 1/4 cup Low-fat Natural Yoghurt
  • 4 pcs Pink Snapper Fillets (100g each)
  • 1 Juice and Rind of Lemon
  • 1 Tbsp Olive Oil
  • 1 Fresh Ground Black Pepper to taste


  • Combine coriander, pine nuts, spring onions, cucumber, carrot, lemon juice and yoghurt in a bowl. Mix well.
  • Place fillets on a lightly oiled grilling tray. Pour about half of the lemon juice over the fillets. Cook under a hot grill for about 3 minutes each side or until flesh flakes when tested with a fork. Combine rest of lemon juice with olive oil and black pepper. Drizzle over hot fillets. Serve fillets with coriander salad.


Calories :228.5
Kilojoules :947
Fat :14
Carbohydrate :4.5
Protein :19
Sodium :37.5
Saturated Fat :1
Fiber :2
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