grilled fish with lime, fresh coconut and avocado relish

2 tbs olive oil
4x180g blue-eye fillets with skin (or other firm white fish)
steamed rice, to serve

lime, coconut and avocado relish
1 lime, plus lime wedges to serve
80g coarsely grated fresh coconut
1 small red chilli, seeds removed, finely chopped
1 small avocado, flesh chopped
5cm piece ginger, cut into matchsticks
1 cup coriander leaves
1tbs fish sauce
1tsp sugar

Relish: Segment the lime. Cut off the skin and white pith, then holding the fruit in your hanfd over a bowl to capture the juice, cut each segment away from the membrane with a small sharp knife. Roughly chop the flesh, then add to the bowl with the coconut, chilli, avocado, ginger, coriander leaves, fish sauce and sugar. Season the relish to taste with sea salt.

Heat thee olive oil in a large non-stick frypan over high heat. Slash the skin of the fish fillets a few times, then season with sea salt and freshly ground black pepper. Add the fish fillets to the hot pan, skin-side down, and cook for 2-3 minutes or until the skin is crisp and golden. Turn and cook for a further 1-2 minutes or until just cooked through.

Divide the steamed rice among four serving plates, top with the fish fillets and spoon over the relish. Serve with the lime wedges.

Serves 4