Happy New Year readers!
I know I’ve been a bit slack but I’ve been enjoying a bit of a break, melting slightly in the Melbourne heat the last few days. I trust you all started the new year with a bang. How are those new year’s resolutions going? I don’t have any, as I am constantly making resolutions throughout the year.
So one of the great things with healthy food options I’ve noticed is, they don’t take long to make at all! This recipe comes from my piles of recipes I’ve torn out of magazines. It looked like just the kind of thing we should eat this summer, and it was whipped up in no time.
The flavours worked extremely well together, and a doubtful Hamsley really enjoyed this combination of ingredients.
Olive oil spray
4 x 125g skinless blue-eye fillets (I used rockling fillets)
4 ciabatta or Turkish bread rolls
1 carrot, peeled, grated
1 small raw beetroot, peeled, grated
2 tomatoes, sliced
1/2 red onion, thinly sliced
2 cups shredded iceberg lettuce
2 tablespoons low-fat mayonnaise
2 tablespoons sweet chilli sauce
1. Preheat a barbecue or chargrill pan on high heat.
2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.