Directions:
- To make the dressing- combine all of the dressing ingredients in a small saucepan. Bring to the boil, then remove form the heat and set aside.
- For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. Discard excess cornstarch.
- Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. You could also do this step in a hot skillet.
- As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
- Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
- Transfer the salad to a serving platter and top with the snapper.
- Serve with the bowl of dressing for diners to use after the fish has been plated up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.76 Kcal (1268 kJ) | ||
| Calories from fat | 18.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 3% | |
|---|---|---|---|
| Cholesterol | 74mg | 25% | |
| Sodium | 1547.71mg | 64% | |
| Potassium | 1023.6mg | 22% | |
| Total Carbs | 24.9g | 8% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 43.71g | 87% | |
| Vitamin C | 62.1mg | 104% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.4mg | 74% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 87.85 Kcal (368 kJ) | ||
| Calories from fat | 5.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 3% | |
|---|---|---|---|
| Cholesterol | 21.47mg | 25% | |
| Sodium | 449.07mg | 64% | |
| Potassium | 297mg | 22% | |
| Total Carbs | 7.22g | 8% | |
| Sugars | 1.69g | 23% | |
| Dietary Fiber | 0.61g | 8% | |
| Protein | 12.68g | 87% | |
| Vitamin C | 18mg | 104% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.9mg | 74% | |
| Calcium | 27.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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