Name: Blue-eye with watercress and radish salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 60ml lime juice; 1 tsp pimenton (Spanish smoked paprika)*; 4 x 150g skinless blue-eye fillets; 11.80 gm Dijon mustard; 1 bunch watercress, leaves picked; 1 bunch (6-8) red radishes, thinly sliced

Blue-eye with watercress and radish salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Succulent fish dish enhanced with Spanish smoked paprika.

Ingredients:

60ml lime juice
1 tsp pimenton (Spanish smoked paprika)*
4 x 150g skinless blue-eye fillets
11.80 gm Dijon mustard
1 bunch watercress, leaves picked
1 bunch (6-8) red radishes, thinly sliced

Instructions:

In a bowl, mix 2 tablespoons of lime juice with paprika. Place the fish fillets in a shallow dish and pour the lime juice mixture over them. Let it marinate for 5 minutes.
Preheat a lightly oiled chargrill or barbecue to medium-high. Cook the fish fillets for 2-3 minutes on each side until they are cooked through, adjusting the time based on the thickness of the fillets.
In a small bowl, mix the remaining lime juice and Dijon mustard. Toss watercress leaves and radish slices in a separate bowl, then pour the dressing over and toss to coat.
Plate the grilled fish fillets alongside the fresh salad and garnish with lime wedges for a vibrant finishing touch.

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