1 small pineapple (900g), chopped coarsely
1 large red capsicum (350g), chopped coarsely
1 medium green capsicum (200g), chopped coarsely
1 medium red onion (170g), sliced thinly 4 x 200g blue-eye fillets
2 tablespoons caster sugar
1/2 cup (125ml) white vinegar
2 tablespoons soy sauce
1 fresh long red chilli, seeded, sliced thinly
4cm piece fresh ginger (20g), grated
3 green onions, sliced thinly
1 Cook pineapple, capsicum and red onion on lightly oiled grill plate (or grill or barbecue) until browned all over and tender.
2 Meanwhile, cook fish on heated lightly oiled flat plate (or large non-stick frying pan) until cooked as desired.
3 Combine sugar, vinegar, soy, chilli and ginger in a big bowl. Place pineapple, capsicums and red onion in a bowl with dressing; toss gently to combine. Divide mixture among serving plates; top with fish and green onion.
Serves 4 per serving 25.7g carbohydrate; 4.8g total barrel 1.4g saturated barrel: 1393kJ (333 cal); 45.3g protein
Locally made and formulated