LYDIA SCHIAVELLO
GOOD FRIDAY GRILLED FISH
When chocolate eggs are taking over and the excitement at the realization that you have an extra-long weekend, some may forget that Easter is one steeped in tradition. That being avoiding meat and swapping it for fish on Good Friday.
INGREDIENTS
-
1 small red onion, finely chopped
-
1 teaspoon finely grated fresh ginger
-
1 teaspoon mustard seeds
-
1 truss tomato, seeded, finely chopped
-
1 long fresh green chilli, seeded, thinly sliced
-
1/4 cup chopped fresh coriander
-
1 tablespoon lime juice
-
Pinch of caster sugar
-
4 (about 150g each) firm white fish fillets
-
Steamed green beans, to serve
-
Steamed asparagus, to serve
METHOD
Step 1
Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
Step 2
Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
Step 3
Divide the steamed vegetables among plates. Top with the fish and herbs