MAR­GARITA FISH

Fairlady - - EASY EATS -

Serves 4 Prep & cook­ing time: 15 min­utes • 1 lime • 4 x 200g firm white fish fil­lets • 1 tsp dried chilli flakes • 1 clove gar­lic, crushed • 2 tbsp ex­tra-vir­gin olive oil • sea salt flakes and freshly ground black pep­per • 500g cherry truss toma­toes • 2 tbsp tequila • 2 tbsp ex­tra-vir­gin olive oil, ex­tra • 1 tbsp caster sugar • 450g packet white long-grain

mi­crowave rice • 2 cups loosely packed fresh

co­rian­der leaves

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

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

3. Mean­while, grill the toma­toes un­til just be­gin­ning to split.

4. Com­bine the 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 the rice ac­cord­ing to the packet in­struc­tions.

6. Serve the fish fil­lets with the rice; top with the toma­toes, co­rian­der and tequila mix­ture. Ac­com­pany with lime wedges and a green leafy salad, if de­sired. Not suit­able for freez­ing or mi­crowav­ing.

MAR­GARITA FISH

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