When chocolate eggs are taking over and the excitement at the realization that you have an extra-long weekend, some may forget that Easter is one steeped in tradition. That being avoiding meat and swapping it for fish on Good Friday.


  • 1 small red onion, finely chopped

  • 1 teaspoon finely grated fresh ginger

  • 1 teaspoon mustard seeds

  • 1 truss tomato, seeded, finely chopped

  • 1 long fresh green chilli, seeded, thinly sliced

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon lime juice

  • Pinch of caster sugar

  • 4 (about 150g each) firm white fish fillets

  • Steamed green beans, to serve

  • Steamed asparagus, to serve


Step 1
Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
Step 2
Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
Step 3
Divide the steamed vegetables among plates. Top with the fish and herbs