4 portions of Sea Harvest Hake Medallions
2 oranges or grapefruits or 1 of each
1 avocado, sliced
Handful of coriander, roughly chopped
½ teaspoon (2.5ml) of black pepper
½ teaspoon (2.5ml) of salt
½ teaspoon (2.5ml) of dried chilli flakes
3 tablespoons (45ml) citrus juice
1 tablespoon (15ml) olive oil
Preheat the oven to maximum grill. Peel the citrus and cut the segments away from the pith, using a bowl to catch the juice. Combine the greens, avocado and citrus and set aside. Put the hake on a baking pan. Whisk the dressing ingredients together and brush a little over the hake medallions, reserving the rest for the salad. Grill the sh for 10 – 12 minutes or until done. Cut the sh into chunks and toss in the herb seasoning until well coated.
Serve with the salad and the remaining dressing.