Grilled snapper fillets in a coconut and coriander marinade with warm zucchini noodles and cherry tomatoes. Easy, delicious and on the table in 20 minutes.
Serves22
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 Coles Fresh Australian Snapper Fillets
200g pkt Coles Coriander & Coconut Marinade
250g pkt Coles Australian Zucchini Noodles
200g cherry tomatoes, halved
150g snow peas, trimmed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a grill on medium. Line a baking tray with foil.
Step 2
Combine the snapper and marinade in a large bowl. Transfer to the lined tray. Cook under the grill for 4 min each side or until the snapper is cooked through. Coarsely flake.
Step 3
Meanwhile, spray a large non-stick frying pan with olive oil spray. Place over medium heat. Add the tomato and cook, stirring, for 5 mins or until softened. Add zucchini noodles and snow peas. Cook, tossing, for 3-5 mins or until the zucchini noodles are tender.
Step 4
Divide the zucchini noodle mixture among serving plates. Top with snapper.
Grilled snapper fillets in a coconut and coriander marinade with warm zucchini noodles and cherry tomatoes. Easy, delicious and on the table in 20 minutes.
Method
Step 1
Preheat a grill on medium. Line a baking tray with foil.
Step 2
Combine the snapper and marinade in a large bowl. Transfer to the lined tray. Cook under the grill for 4 min each side or until the snapper is cooked through. Coarsely flake.
Step 3
Meanwhile, spray a large non-stick frying pan with olive oil spray. Place over medium heat. Add the tomato and cook, stirring, for 5 mins or until softened. Add zucchini noodles and snow peas. Cook, tossing, for 3-5 mins or until the zucchini noodles are tender.
Step 4
Divide the zucchini noodle mixture among serving plates. Top with snapper.
