06-2017


Quick and refined fish dishes



Are you short of time but still fancy a light, yet tasty fish dish? You’ll be surprised how easy it is to prepare one and how little time that takes. You’ll love it! So enjoy!



 



Creole fish



Paprika, celery and coriander come together to create a refreshing sauce.



Ingredients



For 2 portions



1 onion



100 g bright celery stalks



1 red bell paprika



4 sprigs of coriander (or parsley)



1 tsp. finely grated zest of an organic lime



2 tbsp. lime juice



2 tbsp. olive oil



0.25 tsp. ground cumin



0.5 tsp. salt



75 g basmati/wild rice mixture



2 pieces of pollock/rock salmon fillet (125 g each)



Salt and pepper



 



Preparation



Finely dice 1 onion. Finely dice 100 g bright celery stalks, finely chop the celery leaves. Clean 1 red bell pepper and dice it finely. Pluck the leaves from 4 sprigs of coriander (or parsley) and chop finely. Mix all this together with 1 tsp. of finely grated zest of organic lime, 2 tbsp. of lime juice, 1 tbsp. of olive oil, 1/4 tsp. of ground cumin, 1/2 tsp. of salt and some pepper and leave for 10 mins.



Prepare 75 g of basmati/wild rice mixture according to the instructions on the pack. Season 2 pieces of pollock/rock salmon fillet (125 g each) with salt and pepper. Heat 1 tbsp. of olive oil in a coated pan, fry the fish in this (3 to 4 mins. for each side). If necessary, season the sauce, serve with the fish and rice.


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