Barbecued Fish Steaks with Salsa
Shutterstock/ Jacek Chabraszewski
|Servings||Prep Time||Cook Time|
- 4 white fish steaks such as swordfish or kingfish, about 150 g each
- 3 tbsp extra virgin olive oil
- 1 juice of small orange
- 1 clove garlic powder finely chopped or crushed
- 1 orange cut into wedges to serve
- 200 g roma tomatoes diced
- 1/2 red capsicum seeded and diced
- 1/2 red onion finely chopped
- juice of 1 small orange
- 1/2 cup basil fresh, chopped
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- To prepare the fish steaks, place them in a shallow non-metallic dish. Whisk together the oil, orange juice, garlic and a little pepper to season. Spoon the marinade over the fish steaks and turn to coat evenly. Set aside.
- To make the salsa, combine the tomatoes, capsicum, onion, orange juice, basil, balsamic vinegar and sugar, and season with pepper. Spoon into a serving bowl.
- Preheat a barbecue hotplate or grill rack to medium–high heat. Remove the fish steaks from the marinade and cook on the hotplate or grill rack over direct heat, basting from time to time with the remaining marinade, for 4–5 minutes on each side, or until the fish is cooked through.
- Transfer the fish steaks to individual serving plates and grind over some additional black pepper. Garnish the fish with wedges of orange and serve with the salsa.
Each serving provides 1303 kJ, 311 kcal, 32 g protein, 17 g fat (3 g saturated fat), 7 g carbohydrate (6 g sugars), 1 g fibre