Fish for com­pli­ments with th­ese de­li­cious recipes.

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Prep time 15 mins Cook­ing time 7 mins Serves 4 IN­GRE­DI­ENTS FOR FRUIT SALSA, MIX ¼ cu­cum­ber, diced ¼ paw­paw, diced 1 slice of melon, diced 6 rosa toma­toes, diced 1 spring onion, chopped ½ av­o­cado, diced (op­tional) 2 tbsp chopped fresh co­rian­der Juice and zest of 1 lime or lemon FOR THE FISH 4 fil­lets (200g each) of fresh fish with skin 1 tbsp olive oil Juice and zest of lime or lemon Wa­ter­cress, to gar­nish

METHOD

Sea­son the fish with salt and set aside. Just be­fore serv­ing, heat oil in a fry­ing pan. Fry the fish fil­lets skin side down un­til brown. Turn and sea­son with the lime or lemon juice and zest. Cover and let it cook un­til the fish is just done, the flesh should be white and flake eas­ily with a fork. Sea­son with pep­per. Trans­fer the fish to a plate, spoon over a lit­tle of the pan juices and tap with a scoop of salsa. Gar­nish with the wa­ter­cress, if us­ing. Serve.

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