Ingredients
- 1 firm white fish fillet per person
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 1 ½ tablespoon olive oil
- Washed baby new potatoes
- For the salsa
- 250g fresh strawberry clean, hulled and cut in small pieces
- 1 red onion, finely chopped
- ¼ cup fresh basil or Italian parsley, finely chopped
- Salt and pepper to taste
- Fresh lemon juice to taste
- Jalapeno chilli deseeded and finely chopped, optional, if you like it spicy
GRILLED FISH WITH STRAWBERRY SALSA AND BABY NEW POTATOES
Method
- For the salsa, mix all the ingredients in a medium bowl and chill for 1 hour before serving
- In a deep plate, mix the flour with fresh ground pepper and salt
- Coat the fish and with the flour mix
- Using salted cold water to start, place potatoes in a pot and bring to the boil, turn down to a simmer and cook until tender
- Drain off the water, toss in butter and black pepper and keep warm until ready to serve
- In a fry pan add the olive oil and pan fry the fish on both side to your likeness
- Remove from the heat and top with the fresh strawberry salsa with a side dish of buttery new potatoes and serve immediately
Comments
Thanks to Brydone Growers – baby new potatoes; Harbour Fish – white fish fillets; and Janefield Paeonies and Hydroponics – basil for providing the ingredients used in the demonstration at the market
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