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lemon pepper fish with garden salad


always on the lookout for fresh fish and salad recipes especially when we go on holiday and this one from australian bh&g diabetic living seems to fit the bill.


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  • Carbohydrates: 237.2
  • Fats: 15.0
  • Dietary Fiber: 15.0
  • Minerals: 3.0
  • Proteins: 57.0
  • Vitamins: 7.0
  • Water: 3.0


  1. Preheat barbecue plate and barbecue grill to medium
  2. Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook
  3. Turning once
  4. For 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil
  5. Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1 / 2 minutes or until just cooked
  6. Garden salad - meanwhile put the salad leaves
  7. Snow pea sprouts
  8. Tomato and avocado in a medium bowl
  9. Put the lemon juice
  10. Vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar
  11. Secure lid and shake to mix well and pour dressing over salad and toss to combine
  12. Divide the salad between plates and top with fish and sereve with the corncobs

Step 6

Total Time in Minute 35

Ingredients Count 12

cooking lemon pepper fish with garden salad

See More Relate Photo


Corn cobs

Ground black pepper

Lemon pepper

Cod fish fillets

Cooking spray

Salad leaves

Snow pea sprouts



Lemon juice

White wine vinegar

Olive oil

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