Serves: 4
Prep: 10 minutes Cook: 25 minutesLooking for a quick and easy low FODMAP dinner that's full of flavour? This spiced snapper recipe has both. It is so quick to prepare and can be thrown on the BBQ to add that smokey, BBQ flavour to your dish.
| ingredients |
|---|
|
2 corn cobs, husks and silk removed |
|
2 tsp ground turmeric |
|
1 tsp curry powder |
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1 1⅓ Tbsp canola oil |
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4 snapper fillets (skin on) |
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1 lemon, quartered |
|
Steamed white long-grain rice, to serve |
|
Fresh pineapple, peeled, finely diced |
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1 spring onion, green tips only, thinly sliced |
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1 green capsicum, finely diced |
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1 green chilli, seeded, finely chopped |
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2 2½ Tbsp lemon juice |
Cook corn in boiling water for 5 minutes. Drain, cool and cut corn into 2.5cm-thick rounds.
To make the pineapple salsa: place pineapple, spring onion, capsicum, chilli and lemon juice in a bowl. Stir to combine.
Combine turmeric, curry powder and oil in a small bowl. Place fish on a plate and brush both sides with the turmeric mixture.
Heat a barbecue hotplate or frying pan on medium-high heat. Cook the fish, skin-side down, for approximately 3 minutes. Turn and cook the fish for a further 3 minutes or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.
Add corn and lemon quarters to the barbecue hotplate. Cook for 3 minutes or until golden and just starting to char. Place steamed rice on serving plates. Top with fish, pineapple salsa and serve with corn and charred lemons.
Image credit:
http://www.taste.com.au/recipes/44446/spiced+snapper+with+barbecued+corn+and+pineapple+salsa
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1683 Kj / 402 cal |
| Protein | 36.00g |
| Carbohydrates | 46.00g |
| Sugar | 18.80g |
| Total Fat | 7.70g |
| Saturated Fat | 1.30g |
| Fibre | 6.80g |
Looking for a quick and easy low FODMAP dinner that's full of flavour? This spiced snapper recipe has both. It is so quick to prepare and can be thrown on the BBQ to add that smokey, BBQ flavour to your dish.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 2 corn cobs, husks and silk removed | 150 g | 5.30 oz |
| 2 tsp ground turmeric | 4 g | 0.10 oz |
| 1 tsp curry powder | 2 g | 0.07 oz |
| 1 Tbsp canola oil | 18 g | 0.60 oz |
| 4 snapper fillets (skin on) | 600 g | 21.20 oz |
| 1 lemon, quartered | ||
| Steamed white long-grain rice, to serve | ||
| Fresh pineapple, peeled, finely diced | 400 g | 14.10 oz |
| 1 spring onion, green tips only, thinly sliced | 5 g | 0.20 oz |
| 1 green capsicum, finely diced | 300 g | 10.60 oz |
| 1 green chilli, seeded, finely chopped | 28 g | 1 oz |
| 2 Tbsp lemon juice | 40 g | 1.40 oz |
Cook corn in boiling water for 5 minutes. Drain, cool and cut corn into 2.5cm-thick rounds.
To make the pineapple salsa: place pineapple, spring onion, capsicum, chilli and lemon juice in a bowl. Stir to combine.
Combine turmeric, curry powder and oil in a small bowl. Place fish on a plate and brush both sides with the turmeric mixture.
Heat a barbecue hotplate or frying pan on medium-high heat. Cook the fish, skin-side down, for approximately 3 minutes. Turn and cook the fish for a further 3 minutes or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.
Add corn and lemon quarters to the barbecue hotplate. Cook for 3 minutes or until golden and just starting to char. Place steamed rice on serving plates. Top with fish, pineapple salsa and serve with corn and charred lemons.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1683 Kj / 402 cal |
| Protein | 36.00g |
| Carbohydrates | 46.00g |
| Sugar | 18.80g |
| Total Fat | 7.70g |
| Saturated Fat | 1.30g |
| Fibre | 6.80g |
FODMAP Assistant
