chargrilled coriander fish with green chilli and coconut

Serves: 4

Ingredients:
1 small red onion, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon mustard seeds
1/4 cup shredded coconut
1 tomato, seeded, finely chopped
1 long fresh green chilli, seeded, thinly sliced
1/4 cup chopped fresh coriander
1 tablespoon lime juice
4 (about 150g each) firm white fish fillets
steamed green beans, to serve
steamed asparagus, to serve

Method:
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. stir in the coconut for 1-2 minutes or until light golden. transfer to a bowl. set aside to cool slightly. stir in the tomato, chilli, coriander, lime juice and sugar.
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.
divide the steamed vegetables among plates. top with the fish and a spoonful of the coconut mixture.