- 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
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.