Summer Fish with Citrus Salad

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.

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