Chargrilled Harissa Fish
Sunday, January 14, 2024
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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 caloriessaturatedFatContent: 10 grams fat
sugarContent: 30 1 grams carbohydrates
proteinContent: n a
cholesterolContent: 55 2 grams protein
sodiumContent: 81 milligrams cholesterol
