Ingredients

Method

For the fish
• 1 T oil
• 2 T Woolworths barbeque rub
• 2 x 150 g sustainable white fish fillets, cleaned
For the pineapple slaw, mix:
• 1 pineapple, peeled and chopped
• A handful fresh mint
• 50 g Woolworths pickled red onion petals
• 60 g Woolworths coconut chunks, shaved

Method

Ingredients

Mix the oil with the barbeque rub to make a paste.

Using a sharp knife, make small incisions into the fish. Smear the barbeque mixture all over the fish. Grill until cooked through.

Serve with the pineapple slaw.

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