- 250 g fresh gurnard fillets slice to 1/2 cm thick pieces
- 1/2 cup lemon juice
- 2 tablespoon water
- 1/2 cup pineapple chopped
- 1/2 red onion finely sliced
- 1/4 cup coriander roughly chopped
- 2 tablespoon corn
- 1 pinch salt
- 1/2 cup sweet potato chips optional
Blend the chopped pineapple until smooth puree and drain out 2 tablespoons of pineapple juice.
In a large bowl, add the lemon juice,pineapple juice, onion, salt, toss together and leave in the fridge to marinate for 5-10 minutes.
Drain the fish and mix with coriander and corn. Serve with sweet potato chips.
- Fresh white fish with a relatively firm texture, like that of snapper, Gurnard, tarakihi, or warehou is the best choice.
- Use a 3:1 ratio of Lemon Juice to water to dilute the acidity of the lemon juice.
Calories: 238kcal | Carbohydrates: 27g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 109mg | Potassium: 796mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4784IU | Vitamin C: 49mg | Calcium: 110mg | Iron: 3mg