Linefish with zesty salsa

A fresh and healthy dish filled with zinging flavour.
 
salsa

Recipe from: May 2010
Preparation time: 15 mins
Cooking time: 10 mins
 
 

Ingredients

 
  • 6
    fillets of cape salmon
  • 2
    avocados
  • 1
    punnet of baby tomatoes
  • 1
    bunch
    fresh coriander
  • 1
    lemon
  • 1/2
    red onion
  • 1
    thumb of fresh ginger
  • 2
    Tbs
    olive oil
  • Seasoning
Servings: Change Serving
 
 

Method

 
Place your oven onto grill.
Place the fillets of fish on a baking tray and brush with 1T of olive oil and season them well.
Dice the avocado into small blocks (1-2cm) and cut the tomatoes into quarters and place in a bowl.
Chop the red onion very finely and grate the ginger on a fine grater. Add to the avocado mixture.
Zest half the lemon and add to the bowl with 1T olive oil.
Chop half the coriander into the mixture.
Squeeze all the juice of the lemon into bowl and season well with black pepper and salt.
Mix carefully to combine.
Grill the fillets for about 10 minutes until just done.
Place the salsa in the middle of the plate and the fish on top.
Garnish with a sprig of coriander and serve immediately.
 
 

Read more on: fish/seafood  |  grill  |  sauté
 

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Tip of the day

 
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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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