3 red capsicums, halved and trimmed of membrane and seeds
1 medium zucchini
1 small carrot, peeled
4 medium snapper steaks
40ml olive oil
freshly ground salt and black peppercorns
rind and juice of 1 lime
2 limes, extra, cut into wedges
good pinch of sugar
1 bunch fresh coriander leaves


Fit the food processor with the work bowl and adjustable slicing disc*. Slice the capsicum on the thinnest setting on speed 2. Repeat with zucchini and carrot. Set vegetables aside.

Dry fish steaks with paper towel and smear with a little oil, salt and pepper.

Heat char grill pan to hot and place fish on pan, skin side down. Allow to sear without moving for 1 ½ minutes. Sprinkle with a little lime rind and juice and gently turn over.

Cook for a further 1 minute. Sprinkle with remaining lime and juice and season with salt and pepper.

Remove from grill and set aside. Place the extra lime wedges onto the grill and lightly brown. Set aside for serving.

Heat a large, deep, frying pan over high heat with the remaining oil. Add the shredded vegetables and toss for about 1 minute, or until just beginning to soften. Season with sugar, salt and pepper and toss with coriander leaves.

Place the salad onto the serving plate and top with the seared fish. Serve immediately with lime wedges.


  • Slicing discs vary model to model, please use the thinnest slicing disc.

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