JERK FISH WITH SLAW, AV­O­CADO CREAM & HARISSA YO­GHURT

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

Fish can be pre­pared 4 hours ahead to the end of step 1.

Av­o­cado cream, harissa yo­ghurt and slaw (with­out the or­ange juice) can also be pre­pared 4 hours ahead; add juice to slaw just be­fore serv­ing.

Jerk is both the name for a Ja­maican dry or wet spice sea­son­ing, char­ac­terised by all­spice and chill­ies, and the method of cook­ing over bar­be­cue coals. Tra­di­tion­ally, the sea­son­ing is rubbed over chicken, pork and fish.

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