adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blue-eye travalla with parsley and corn salad
Blue-eye travalla with parsley and corn salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor omega-3 rich blue-eye fish with zesty parsley corn salad.
Ingredients:
  • 4 small corn cobs, husks removed
  • 1 small red onion, finely chopped
  • 250.00 ml flat-leaf parsley, torn
  • 50g butter
  • 1 clove garlic, crushed
  • 2.50 gm sweet paprika
  • 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
  • Roasted chat potatoes, to serve
  • 11.80 gm Dijon mustard
  • 10.00 gm caster sugar
  • 20.00 ml white balsamic vinegar
  • 40.00 ml finely chopped basil leaves
  • 60ml (1/4 cup) olive oil
Instructions:
  • Whisk together all the ingredients to make the vinaigrette, then season with salt and pepper to taste.
  • Boil corn in salted water until tender, then cool in iced water. Cut kernels off the cob, then mix with onion, parsley, and half the vinaigrette in a bowl. Gently toss and season to taste.
  • In a small saucepan over medium heat, gently melt butter. Stir in garlic, paprika, and 1 teaspoon salt, and cook for 3 minutes until aromatic, stirring occasionally.
  • Coat fish with a drizzle of garlic butter on both sides. Set aside the rest of the garlic butter for later. Steam the fish in a large bamboo or metal steamer above simmering water with a lid on for 8 minutes until tender. Take the steamer off the heat and let the fish sit, without the lid on, for 4 minutes before serving.
  • Plate the salad, add the fish on top, drizzle with the remaining vinaigrette and reserved garlic butter, and serve alongside roasted potatoes.

Similar Recipes