Barbecued Fish With Pineapple And Mint Salsa Recipe

Ingredients For Barbecued Fish With Pineapple And Mint Salsa Recipe

• 4 Blue-eye trevalla or snapper fillets
• 1 teaspoon Olive oil
• 80 gram Mixed salad leaves
• 0.5 Red capsicum, deseeded, thinly sliced
• 200 gram 1 x punnet grape tomatoes, halved
• 1 Lebanese cucumber, halved lengthways, thinly sliced
• 4 Wholegrain bread rolls
• 0.25 Pineapple, peeled, cored, finely chopped
• 2 tablespoon Shredded fresh mint
• 1 Small fresh red chilli, deseeded, finely chopped