Mar­garita fish

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 15 MIN­UTES

1 lime 4 x 200g firm white fish fil­lets 1 tea­spoon dried chilli flakes 1 clove gar­lic, crushed 2 ta­ble­spoons ex­tra vir­gin olive oil 500g cherry truss toma­toes 2 ta­ble­spoons te­quila 2 ta­ble­spoons ex­tra vir­gin olive oil, ex­tra 1 ta­ble­spoon caster sugar 450g packet mi­crowave white long grain rice 2 cups loosely packed fresh co­rian­der leaves

1 Heat an oiled grill plate (or grill or bar­be­cue). Pre­heat grill.

2 Cut lime rind into thin strips; squeeze juice from lime. Com­bine rind, fish, chilli, gar­lic and oil in a large bowl; sea­son. Cook fish on grill plate for about 3 min­utes on each side or un­til cooked through.

3 Mean­while, grill toma­toes un­til just be­gin­ning to split.

4 Com­bine lime juice, te­quila, ex­tra oil and sugar in a medium bowl; sea­son to taste with sea salt flakes and freshly ground black pep­per.

5 Mi­crowave rice ac­cord­ing to packet di­rec­tions.

6 Serve the fish with rice; top with the toma­toes, co­rian­der and te­quila mix­ture. Ac­com­pany with lime wedges and a green leafy salad, if de­sired. Not suit­able to freeze or mi­crowave.

Mar­garita fish

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