The Grilled Recipes kitchen invites you to try Coconut pancakes with grilled parsley fish Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Coconut pancakes with grilled parsley fish.
Cooking Time 20 minutes
Ingredients (serves 4)
1 cup buckwheat flour
1 egg
1 eggwhite
1 1/3 cups light coconut milk
olive oil cooking spray
4 x 125g pieces white fish fillets (see note)
20g butter, melted
1 garlic clove, crushed
1/2 cup curly parsley, chopped
100g snow pea sprouts, trimmed
1 red capsicum, cut into thin strips
1/3 cup 99% fat-free yoghurt
lemon wedges, to serve
Method
Place flour in a large bowl and make a well in the centre. Whisk in egg, eggwhite and coconut milk until smooth. Add 1/2 cup cold water. Whisk until combined.
Heat a 22.5cm (base) non-stick crepe or frying pan over medium heat. Lightly spray with oil. Pour 1/4 cup mixture into pan and swirl to thinly cover base. Cook for 1 minute or until light golden. Turn and cook for 30 seconds. Remove to a plate. Repeat with remaining mixture.
Meanwhile, preheat grill on medium-high heat. Cut fish fillets in half lengthways. Remove any bones. Place fish on a grill tray lined with foil. Combine butter and garlic. Spoon over fish. Season with salt and pepper. Sprinkle over parsley. Grill for 3 to 5 minutes or until cooked through.
Place 1 pancake on workbench. Lay a few sprouts down the centre. Top with capsicum and 1 piece fish. Spoon over 2 teaspoons yoghurt. Roll up pancake. Repeat with remaining pancakes and filling. Cut rolls in half. Serve with lemon.
Notes
We used royal basa fish fillets. Any white fish is suitable.
Source
Super Food Ideas - November 2006, Page 32
Recipe by Kerrie Butler
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Grilled fish fillets
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