Ingredients

• 500-600 grams thick white medium textured fish fillets, cut into 3 to 4cm pieces
• 3 tblsp olive oil
• ¼ cup lemon juice
• 1 tsp fresh minced ginger
• 1 tsp fresh minced garlic
• ½ tsp chilli paste
• 1 avocado, peeled and sliced
• 200 grams cherry tomatoes, halved
• 2-3 spring onions, trimmed and sliced
• 400 gram can borlotti or red kidney beans, rinsed and drained
• 2 tblsp chopped fresh basil
• lemon pepper seasoning

Method

1. Marinate the fish in 1 tblsp each of olive oil and lemon juice, with the ginger, garlic and chilli for 5 to 10 minutes.
2. In a bowl, combine avocado, cherry tomatoes, spring onions, beans and basil. Season with lemon pepper and toss with the remaining oil and lemon juice.
3. Fan grill the fish on a high heat on one side only for 7 to 10 minutes, or until cooked through. Served grilled fish on top of bean salad.