Grilled fish fillets with capsicum and walnut salsa

Recipes / Fish

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Recipe «Grilled fish fillets with capsicum and walnut salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 red capsicums, quartered, seeded, 1 tbsp coriander seeds, 1/4 cup walnut halves, coarsely chopped, 1 small fresh red chilli, seeded, finely chopped, 1 garlic clove, crushed , 1/4 cup flat-leaf parsley leaves, 2 tbsp white balsamic vinegar, 5 tbsp extra virgin olive oil , 4 firm white fish fillets, 2 baby cos lettuce, quartered lengthways.

Ingredients:

  • 2 red capsicums, quartered, seeded 
  • 1 tbsp coriander seeds 
  • 1/4 cup walnut halves, coarsely chopped 
  • 1 small fresh red chilli, seeded, finely chopped 
  • 1 garlic clove, crushed 
  • 1/4 cup flat-leaf parsley leaves 
  • 2 tbsp white balsamic vinegar 
  • 5 tbsp extra virgin olive oil 
  • 4 firm white fish fillets 
  • 2 baby cos lettuce, quartered lengthways 

Instructions

  1. Preheat grill on high. Place capsicums, skin-side up, on an oven tray. Place under grill and cook for 5 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with foil and set aside for 10 minutes (this helps lift the skin). Peel and cut flesh into 1cm-thick slices.
  2. Place coriander seeds in a small frying pan over low heat and cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add to the capsicum with walnuts, chilli, garlic, parsley, vinegar and 1/3 cup (80ml) of the oil. Taste and season with salt and pepper.
  3. Line an oven tray with foil. Place fish on the tray and brush with remaining oil. Season with salt and pepper. Cook under preheated grill for 2-3 minutes each side or until just cooked through.
  4. Place fish on serving plates. Top with salsa. Drizzle with juices from salsa and serve immediately with baby cos wedges.