| | Grilled snapper, asparagus and orange salad
Grilled snapper, asparagus and orange salad
Grilled snapper, asparagus and orange salad 4.3-5 9
  • Calories: 1161 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Peel oranges and thinly slice into rounds over a small bowl to catch the juices. Reserve 1 tbs juice. Combine the onion, vinegar, olive oil, chopped mint and reserved juice in a bowl. Season. Set aside
  2. Preheat a barbecue grill or chargrill pan over medium heat. Lightly spray the snapper and asparagus with oil. Cook snapper, skin side down, for 1-2 minutes or until crisp. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cook the asparagus, turning, for 1-2 minutes each side or until just tender.
  3. Meanwhile, cook the peas in a saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain.
  4. Arrange the asparagus, peas, watercress, orange slices and extra mint leaves on serving plates. Top with the snapper, drizzle with the orange dressing and scatter with the micro herbs.
Time for preparing:
10 min.


  • 2 oranges
  • 1 small red onion, finely chopped
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh mint, plus 1/2 cup mint leaves, extra
  • 4 x 150g snapper fillets, skin on, halved diagonally
  • 2 bunches asparagus, trimmed
  • 150g (1 cup) frozen peas
  • 1 bunch watercress, leaves picked
  • Micro herbs, to serve