Grilled fish fillets with capsicum and walnut salsa
- 09.03.2017
- 1 088
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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
- 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.
- 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.
- 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.
- Place fish on serving plates. Top with salsa. Drizzle with juices from salsa and serve immediately with baby cos wedges.