Chargrilled zucchini with chili-lime fish
* PLUS Grilling Time: 8 minutes
Two Asian staples - hot chili-garlic sauce and sesame oil - and a few everyday ingredients make for a standout grilled-fish supper.
1 to 2 tsp
, on the vine, or 4 plum tomatoes
tilapia, catfish or
, 180 to 250 g each
, or basil
- Oil grill and heat barbecue to medium-high. Finely grate peel from ½ lime into a small bowl. Squeeze in juice from entire lime. Stir in 1 tsp (5 mL) chili-garlic sauce, sesame oil, sugar and pinches of salt. Taste and stir in remaining chili-garlic sauce if you want it spicier.
- Cut zucchini lengthwise into thick slices. If using plum tomatoes, slice in half and squeeze out seeds. Lightly brush veggies and fish with oil, then sprinkle with salt and pepper. Place on barbecue. Cover and grill, without turning fish, until a knife tip inserted in centre of fish and held for 5 sec comes out warm, about 6 min. Turn tomatoes and zucchini after 2 to 3 min. Remove when grill marks form. Divide between plates. Add fish. Drizzle sauce over fish and sprinkle with cilantro. Excellent served with steamed rice.
Nutrition (per serving)
- 36 g,
- 5 g,
- 12 g,
- 1 g,