Chargrilled Harissa Fish

Start the week off on the right foot with this super-healthy fish dish!

The ingredient of Chargrilled Harissa Fish

• 1 1 2 tbsp harissa
• 4 x 200g blue eye fillets skin removed
• 1 red capsicum cut into quarters deseeded
• 2 x 400g cans chickpeas drained rinsed
• 1 2 cup flat leaf parsley leaves
• 4 green onions thinly sliced
• 1 lemon juiced
• olive oil cooking spray
• 1 3 cup low fat natural yoghurt

The Instruction of chargrilled harissa fish

• combine harissa and 1 2 cup cold water in a shallow ceramic dish add fish fillets and turn to coat cover and refrigerate for 30 minutes if time permits
• preheat a barbecue grill on high heat place capsicum skin side down on grill cook for 8 to 10 minutes or until skin turns black transfer capsicum to a plastic bag twist top to seal and stand for 5 minutes peel and discard skin roughly chop capsicum and place in a bowl
• add chickpeas parsley and green onions to capsicum drizzle over 2 tablespoons lemon juice toss gently to combine
• reduce barbecue grill to medium heat spray both sides of fish with oil cook for 3 minutes each side or until cooked through place fish and salad on plates top with yoghurt season with pepper and serve

Nutritions of Chargrilled Harissa Fish

fatContent: 450 276 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 1 grams saturated fat
sugarContent: 30 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 55 2 grams protein
sodiumContent: 81 milligrams cholesterol

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