Fish Steaks with wakame salsa verde (High fibre)

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Makes 6 serves, approximately 5-6 grams of fibre per serve
  • 6 serves of tricolour quinoa approximately 150 grams per person (300 grams uncooked quinoa)
  • 30 grams of dried wakame seaweed crumbed or flaked
  • ½ chopped red onion
  • 1/3 cup of extra virgin olive oil
  • 2 tablespoons of finely chopped green olives
  • 2 teaspoons of grated zest of lemon
  • ½ cup of chopped fresh parsley
  • Salt and pepper for fish seasoning
  • 6 steaks of fish – ling, bream, blue eye cod or swordfish are best
  1. Place the wakame in bowl and add boiling water to allow it to swell (about 10 minutes) and drain
  2. In a clean dry bowl mix wakame, onion, 2/3rds of the oil, green olives, lemon and parsley to combine
  3. Set aside room temperature
  4. Heat the grill to medium
  5. Prepare fish by rubbing the remaining oil over the steaks and season with salt and pepper
  6. Cook fish until tender and cooked through 6-8 minutes
  7. Drizzle the salsa verde over the cooked fish to serve
  8. To add extra crunch sprinkle toasted sesame seeds over the top