Lemon-Pepper BBQ Fish with Greens and Salsa

This lemon-pepper BBQ fish with greens and salsa is a beautifully simple, healthy and flavour-packed meal that proves clean eating doesn’t have to be boring. White fish fillets are seasoned with a bright lemon rind, black pepper and salt rub, chargrilled until just cooked through and served over tender-crisp baby broccoli and asparagus, finished with a vibrant fresh salsa of vine-ripened tomato, red onion, baby capers and mint.

At just $9.50 per serve, only 223 calories per plate and a perfect 5-star rating from five reviewers, this is a recipe that has already proven itself as a weeknight favourite. Fast, fresh and genuinely delicious — this is one of those dinners that is as good for you as it tastes.

Why you’ll love this recipe

• Only 223 calories per serve — one of the lightest meals in our collection
• Rated 5 stars by five reviewers
• Vibrant tomato, caper and mint salsa with no cooking required
• Chargrilled baby broccoli and asparagus alongside the fish
• Ready in just 15 minutes
• Great value at around $9.50 per serve

Why make lemon-pepper BBQ fish?

The lemon rind, black pepper and salt rub is one of the simplest yet most effective seasoning combinations for white fish. The lemon rind adds a bright citrus fragrance that perfumes the fish as it grills, while the coarsely ground black pepper forms a light crust on the outside that adds just enough warmth and texture without overpowering the delicate flesh of the fish.

The fresh tomato and caper salsa is the element that pulls the whole dish together. No cooking required — just chop, combine and season. The briny baby capers and fresh mint give the salsa a complexity and liveliness that a standard tomato salsa simply doesn’t have, and it doubles beautifully as a dressing for the chargrilled vegetables underneath.

Ingredients (serves 4)

Servings4

Tomato caper salsa

• 2 large vine-ripened tomatoes, finely chopped
• ½ red onion, finely chopped
• 1 long green chilli, seeded and finely chopped (optional)
• 2 tbsp baby capers, drained and chopped
• 2 tbsp fresh mint leaves, finely shredded
• 1 tbsp olive oil

Lemon-pepper fish and greens

• 4 white fish fillets (basa, pink ling or barramundi)
• 1 tsp coarsely ground black pepper
• 1 tsp lemon rind, finely grated
• ½ tsp salt
• 2 bunches baby broccoli, ends trimmed
• 2 bunches asparagus, woody ends trimmed

Fish options: Any firm white fish fillet works well here — basa is the most budget-friendly option, while pink ling and barramundi both have slightly more flavour and texture. The lemon-pepper rub suits all three equally well.

How to make lemon-pepper BBQ fish with greens and salsa

Step 1: Make the tomato caper salsa

Combine the finely chopped tomatoes, red onion, chilli (if using), baby capers, shredded mint leaves and olive oil in a bowl. Season with salt and pepper and set aside.

Step 2: Season the fish

Place the fish fillets on a clean work surface. Combine the coarsely ground black pepper, finely grated lemon rind and salt in a small bowl. Sprinkle evenly over both sides of each fish fillet.

Step 3: Chargrill the greens and fish

Heat a barbecue grill or chargrill pan over medium-high heat. Spray the baby broccoli and asparagus with olive oil spray and season. Cook for 1 to 2 minutes each side or until lightly charred and tender crisp. Transfer to a plate.

Spray the seasoned fish with olive oil spray. Cook on the grill for 2 to 3 minutes each side or until just cooked through. Transfer to a plate.

Step 4: Assemble and serve

Divide the chargrilled baby broccoli and asparagus among serving plates. Top each with a fish fillet and spoon the tomato caper salsa generously over the top. Serve immediately.

Tips for best results

• Make the salsa first so the flavours have time to meld while you cook the fish and vegetables
• Grill the vegetables before the fish — they can rest while the fish cooks without losing quality
• Get the grill very hot before adding the fish for good char marks and a lightly crisped exterior
• Don’t move the fish while it’s cooking — let it release naturally from the grill before turning
• The fish is done when it flakes easily at the thickest point — don’t overcook it
• The chilli in the salsa is optional but adds a pleasant background heat that works well with the lemony fish

Serving suggestions

This lemon-pepper BBQ fish pairs beautifully with:

• Warm crusty bread or flatbreads to mop up the salsa juices
• A dollop of Greek yoghurt or tzatziki on the side
• Steamed basmati rice or quinoa for a more substantial meal
• A chilled glass of Sauvignon Blanc or sparkling water with lemon
• Extra lemon wedges for squeezing over at the table

Nutrition per serving

Based on 4 servings

Energy

933 kJ

Calories

223 cal

Protein

31 g

Total fat

7 g

Saturated fat

1 g

Carbohydrate

5 g

Sugars

4 g

Sodium

534 mg

Final thoughts

This lemon-pepper BBQ fish with greens and salsa is one of the leanest and most satisfying meals in our seafood collection — just 223 calories per serve, 31g of protein and on the table in 15 minutes. The combination of the fragrant lemon-pepper crust on the fish, the smoky chargrilled vegetables and the bright tomato caper salsa creates a plate that is colourful, fresh and genuinely delicious without any guilt.

Five reviewers have given this dish a perfect score, and it’s easy to see why. Whether you’re eating clean, watching your calories or simply want a fast, flavourful dinner that the whole family will enjoy, this recipe delivers every time. Fire up the grill and get ready for one of the simplest great meals you’ll make all week.