Spiced Snapper with BBQ Corn & Pineapple Dressing

Spiced snapper with barbecued corn and pineapple salsa
Serves: 4
Prep: 10 minutes
Cook: 25 minutes

Looking for a quick and easy low FODMAP dinner that's full of flavour? This spiced snapper recipe has both. It is so quick to prepare and can be thrown on the BBQ to add that smokey, BBQ flavour to your dish. 


2 corn cobs, husks and silk removed

150 g 5.3 oz

2 tsp ground turmeric

4 g 0.1 oz

1 tsp curry powder

2 g 0.07 oz

1⅓  Tbsp canola oil

18 g 0.6 oz

4 snapper fillets (skin on)

600 g 21.2 oz

1 lemon, quartered

Steamed white long-grain rice, to serve

Fresh pineapple, peeled, finely diced

400 g 14.1 oz

1 spring onion, green tips only, thinly sliced

5 g 0.2 oz

1 green capsicum, finely diced

300 g 10.6 oz

1 green chilli, seeded, finely chopped

28 g 1 oz

2½  Tbsp lemon juice

40 g 1.4 oz


  1. Cook corn in boiling water for 5 minutes. Drain, cool and cut corn into 2.5cm-thick rounds.

  2. To make the pineapple salsa: place pineapple, spring onion, capsicum, chilli and lemon juice in a bowl. Stir to combine.

  3. Combine turmeric, curry powder and oil in a small bowl. Place fish on a plate and brush both sides with the turmeric mixture.

  4. Heat a barbecue hotplate or frying pan on medium-high heat. Cook the fish, skin-side down, for approximately 3 minutes. Turn and cook the fish for a further 3 minutes or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.

  5. Add corn and lemon quarters to the barbecue hotplate. Cook for 3 minutes or until golden and just starting to char. Place steamed rice on serving plates. Top with fish, pineapple salsa and serve with corn and charred lemons.


Nutrition Information (per serve)
Energy 1683 Kj / 402 cal
Protein 36.00g
Carbohydrates 46.00g
Sugar 18.80g
Total Fat 7.70g
Saturated Fat 1.30g
Fibre 6.80g
Back to all recipes
Back to all recipes