Coconut fish with tomato

450g white fish fillets – gurnard or white fish of your choice 3 limes, juice 3/4 cup reduced-fat coconut milk few drops each Tabasco and Worcestershire sauce pinch of salt 4 medium tomatoes 1 onion 1 green capsicum 2 cups lettuce 4 large wholemeal pita breads Instructions Step 1 Cut fish in bite-sized pieces. Place in a non-metallic dish with juice from 2 limes, coconut milk, Tabasco, Worcestershire sauce and salt. Leave for 25 minutes. Step 2 To make chutney, dice tomatoes, onion and capsicum. Mix together with juice from the remaining lime. Step 3 Toast pita breads. Arrange crispy lettuce on serving plates with pita breads, bowls of fish and chutney. Garnish with coriander.