This is a lovely healthy light recipe, the salad recipe was another one I tried from a zaar member for the swap I am doing, the fish is mine. I will post a link to the salad recipe underneath it, so you can go and see the wonderful photos that the chef, of this recipe took, they are gorgeous. You can use any firm white fish fillets for this recipe, also as a variation which I have done before, you can marinate different sea foods like prawns, white fish and scallops in the marinade and the skewer them and cook on the BBQ and serve salsa on the side.

Ingredients

1-1.2Kg Firm white fish fillets (I allow for 250g-300g per person depending on appetites.)

Marinade

2 Tablespoons Worcestershire sauce
2 Teaspoons paprika
11/2 Teaspoons ground black pepper
11/2 Tablespoons Dijon mustard
1 Teaspoon onion powder
5/6 Dashes of Tabasco
1/4 Teaspoon cayenne
5 Cloves garlic, crushed
50ml Lemon juice
1/2 Cup beer

Pineapple Salsa

250g Fresh pineapple, chopped finely (I buy already cut and cored pineapple, it comes in 6 slices, there is about 2 tablespoons of juice in the bottom and I add this to the salsa.)
1 Small red pepper, finely chopped
1/2 Medium yellow pepper, finely chopped
1 Small red onion, finely chopped
2-3 Tablespoons fresh mint, finely chopped (I buy my herbs in 25g bunches.)
1 Tablespoon coriander, finely chopped

Method

1. Combine all the marinade ingredients in a bowl or storage container, mix well, add fish and marinate several hours or overnight.

2. Remove fish from marinade, discard marinade, grill, BBQ or pan fry fish until cooked. Cooking times will vary depending on thickness of fillet, mine were very thin and it took me about 5-6 Min’s. For very thick fillets about 10-12 Min’s.

Pineapple Salsa

1. Combine all ingredients in a bowl and mix well.

Wilted Spinach Salad With Roasted Kumara (Sweet Potato)

Ingredients

Roasted Kumara

2 Sweet potatoes (kumara)
Salt
Pepper
2 Tablespoons olive oil

Salad

130g Baby spinach
2 Oranges
6 Nasturtium petals (optional)

Dressing

2 Teaspoons coarse grain mustard
1/2 Lemon (zest and juice)
Salt
Pepper
1/4 Cup olive oil
3 Tablespoons dill weed

Method

1. Peel and cut the kumara into bite sized cubes.

2. Toss in 2 tablespoons of olive oil and season with salt and pepper.

3. Bake in the oven for 15 minutes at 200C/400°F.

4. Mix the mustard, lemon juice, and zest for the dressing.

5. Add the olive oil a tablespoon at a time, whisking between each spoonful.

6. Add finely chopped dill.

7. Season to taste with salt and pepper.

8. Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.

9. Put the spinach is a large bowl.

10. Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.

11. Add the dressing and orange segments and toss through.

12. Serve slightly warm on a large plate and decorate with nasturtium flowers.

If you want to see more photos or other recipes by this chef please click here.

Serves 4

All photos taken by me unless otherwise stated