Ages ago I put aside a recipe I wanted to try but (as these things always happen) never got around to it. I stumbled upon it the other day and gave it whirl...it was magnificent!
The inspiration recipe was the cover dish on the November 2008 issue of TASTE magazine. My recipe is different in many ways but the essence is much the same.
The fresh zesty sauce makes a pleasant change from all the oily, buttery and creamy sauces we usually have with fish. There was no need to serve a starch with the meal either. It was perfectly satisfying as it was.
I served a bowl of fresh cherries for dessert and thought this was a pretty darned fabulous meal to serve for guests, especially considering how healthy it all is. No compromises in flavour at all!
Grilled fish with tomato
papaya salsa
Serves 4
4 x firm white fish medallions about
200g each
For
the salsa
3 small ripe tomatoes
1 cup of ripe but firm papaya
1 small red pepper or pimento
1 tsp of fresh garlic
A small chilli (or to taste), seeded
¼ cup of olive oil
1 Tbsp of lemon juice
Salt to taste
To
garnish
1 tomato, thinly sliced
1 ripe but firm avocado, peeled and
quartered
Fresh basil (or coriander), roughly
chopped
1 lemon or lime, quartered
Pre-heat your oven on grill and full
heat. Place the rack close to the top of the oven. Line a baking tray with
foil.
Place your fish onto the baking
tray; drizzle with oil and season with salt and pepper. Place in the oven and
grill for 8 – 10 minutes depending on how thick the fish is.
In a blender combine all the salsa
ingredients. Don’t over blend as some texture is nice.
Prepare the garnish items.
Once the fish is cooked, remove it
from the oven and allow it rest for 5 minutes before plating the fish as seen
in the picture above.
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