Ingredients
- 4 x 180g blue-eye fish cutlets or jewfish cutlets
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon smoked paprika (pimenton) (see note)
- 2 tablespoons finely chopped coriander leaves
- 1 teaspoon lemon zest, plus 1/4 cup (60ml)
- 2 tablespoons olive oil
- Lemon juice, to serve
- Lemon wedges, to serve
Mallorcan bread salad
- 4 slices woodfired bread, torn
- 2 tablespoons olive oil
- 1 yellow capsicum, roasted, peeled, cut into strips (or use 4 ready-roasted red capsicum pieces)
- 1 punnet cherry tomatoes or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1/3 cup chopped flat-leaf parsley leaves
- 1 cup coriander leaves
- 6 marinated white anchovies (see note), chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon sherry vinegar (see note) or red wine vinegar
- 1/2 teaspoon smoked paprika (pimenton, see note)
- 1 garlic clove, finely chopped
Method
- Step 1For the salad, preheat the oven to 180°C. Toss bread with olive oil on a baking tray. Toast in the oven for 10 minutes, turning, until golden.
- Step 2Place croutons, capsicum, tomato, onion, herbs and anchovy in a bowl. Mix oil, vinegar, paprika and garlic in a separate small bowl. Season, then set both aside while you cook the fish.
- Step 3Pat the fish cutlets dry with paper towel. Combine the ginger, spices, coriander, lemon zest and juice, oil and 1 teaspoon salt in a large bowl. Add fish, turning to coat well.
- Step 4Heat a lightly oiled heavy-based frypan on medium-high heat. Cook fish for 3-4 minutes each side until golden and just cooked. Pour the dressing over salad, toss to combine, then serve with the fish cutlets.
- Low carb
- Low sugar
- Lower gi
Nutrition
2290 kj
Energy
35g
Fat Total
6g
Saturated Fat
42g
Protein
604.46mg
Sodium
3g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Smoked paprika, marinated white anchovies and sherry vinegar are from delis and gourmet shops. Substitute 3 regular anchovies in oil for the white anchovies if unavailable.
Related Video
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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