Quick-cooking, tender basa fillets are great on the barbecue. Pair the marinated fish with a sweet, herbaceous raspberry salad for your next summer fry-up.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
2 tbs lemon juice
1 garlic clove, crushed
4 basa fish fillets
120g pkt Coles Australian Baby Spinach
125g fresh raspberries
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh coriander leaves
½ red onion, thinly sliced
Extra olive oil, to serve
Greek-style yoghurt, to serve
Lemon wedges, to serve
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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
Combine the oil, cumin, oregano, cinnamon, lemon juice and garlic in a shallow glass or ceramic dish. Add fish and turn to coat.
Step 2
Heat a barbecue grill or chargrill on high. Cook the fish for 4 mins each side or until cooked through.
Step 3
Meanwhile, combine the spinach, raspberries, mint, coriander and onion in a large bowl.
Step 4
Divide fish and salad among serving plates. Season. Drizzle with extra oil. Serve with yoghurt and lemon wedges.
