Page 51 - Healthy food

Turmeric fish tacos with
pineapple and corn salad

prep 25 min cook 8 min serves 4
gluten free

150g fresh pineapple, peeled and diced
1 yellow pepper, deseeded and diced
100g yellow baby plum tomatoes,
quartered (or use red, if you like)
1 long red chilli, deseeded and
finely chopped
3tbsp chopped fresh coriander,
plus extra to garnish
1tbsp lime juice, plus lime
wedges to serve
4 x 150g firm white fish fillets
1tsp ground turmeric
1 large corn-on-the-cob, husk and The antioxidant
silks removed (or 75g frozen super nutrient
sweetcorn, thawed)
lutein in yellow
Spray olive oil
fruit and veg helps
8 gluten-free corn tortillas
60g baby rocket protect against
Turmeric
125g reduced-fat natural yogurt age-related
fish tacos
with blindness
1 In a medium bowl, combine the pineapple
pineapple, pepper, tomatoes, chilli, and corn
salad
coriander and lime juice. Set aside.
2 Heat a grill pan over a medium-high
heat. Dust the fish fillets with turmeric,
then spray the fish and corn with olive oil.
Grill the corn, turning, for 8 min or until
tender (if using frozen sweetcorn, see
right). Carefully cut the corn kernels chunks and the pineapple salad. 1
from the cob and add to the pineapple Garnish with coriander and serve with
mixture. Season with black pepper. lime wedges and yogurt to spoon over.
PER SERVING
3 Meanwhile, cook the fish for 2 min on
393kcal 12.3g fibre
each side or until cooked through. Gently USING FROZEN SWEETCORN? Cook 6.8g fat 36.1g protein
warm the tortillas until lightly charred. the thawed corn in the grill pan for 2g saturates 1.5g salt
4 Break the fish into chunks. Put 2 tortillas 1–2 min after the fish has been cooked, 41g carbs 118mg calcium
on each plate and top with rocket, fish then add it to the pineapple mixture. 13.4g sugars 1.3mg iron

FEBRUARY 2018 HEALTHY FOOD GUIDE 51