Blue-eye travalla with parsley and corn salad

Recipes / Fish

Get a good dose of omega 3s with this simple and delicious blue-eye paired with a parsley and corn salad.

Recipe «Blue-eye travalla with parsley and corn salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 small corn cobs, husks removed, 1 small red onion, finely chopped, 1 cup flat-leaf parsley, torn, 50g butter, 1 clove garlic, crushed , 1 tsp sweet paprika, 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned, Roasted chat potatoes, to serve , 2 tsp Dijon mustard, 2 tsp caster sugar, 1 tbsp white balsamic vinegar, 2 tbsp finely chopped basil leaves, 60ml olive oil.

Ingredients:

  • 4 small corn cobs, husks removed 
  • 1 small red onion, finely chopped 
  • 1 cup flat-leaf parsley, torn 
  • 50g butter 
  • 1 clove garlic, crushed 
  • 1 tsp sweet paprika 
  • 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned 
  • Roasted chat potatoes, to serve 
  • 2 tsp Dijon mustard 
  • 2 tsp caster sugar 
  • 1 tbsp white balsamic vinegar 
  • 2 tbsp finely chopped basil leaves 
  • 60ml olive oil 

Instructions

  1. To make vinaigrette, whisk all the ingredients in a small bowl, then season with salt and pepper.
  2. To make parsley and corn salad, cook corn in a saucepan of boiling salted water for 8 minutes or until tender. Drain and refresh in iced water. Holding a cob upright on a work surface, cut kernels away from cob in long strips, cutting as close to the cob as possible. Repeat with remaining corn. Place the corn kernels, onion, parsley and half the vinaigrette in a bowl and toss gently to combine. Season.
  3. To cook fish, melt butter in a small saucepan over medium heat. Add the garlic, paprika and 1 teaspoon salt, and cook, stirring, for 3 minutes or until fragrant.
  4. Brush fish on both sides with a little of the garlic butter. Cover the remaining garlic butter and reserve. Place the fish in a large bamboo or metal steamer over a pan of simmering water. Cover with a lid and cook for 8 minutes or until the fish is just cooked. Carefully remove the steamer from the pan and rest fish, uncovered, in steamer for 4 minutes.
  5. Divide salad among plates and top with fish. Drizzle with the remaining vinaigrette and reserved garlic butter and serve with roasted potatoes.