Spicy White Fish with Chilli and Lime

Charmaine Lu -
  • 6 white fish fillets
  • Olive oil
  • 2 shredded spring onions
  • 1 shredded red chilli
  • Cooked asparagus, to serve
  • For the Glaze
  • 4 tbsp brown sugar
  • 5 tbsp lime juice
  • Pinch of chilli flakes
  • White wine vinegar
  • Preheat the grill to hot. Mix the glaze by blending the ingredients with a splash of white wine vinegar, then brush the skin side of the fish fillets with olive oil and brush the flesh side with the glaze. Season well, and grill - skin-side down - for about 5 mins or until the fish is flaky and cooked through.
  • Meanwhile, put 1 tsp of the glaze in a bowl with the spring onion, chilli and a splash of olive oil. Toss to coat, and serve alongside the fish fillets for a light and zesty lunch.
10 mins
6 serving