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Fish with tomato salsa
Fish with tomato salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • Olive oil spray
  • 800g Baby Coliban (Chat) potatoes, halved (see note)
  • 60ml (1/4 cup) water
  • 4 (about 150g each) firm white fish cutlets or fillets (such as blue-eye trevalla or barramundi)
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 1 x 150g pkt Gourmet Lettuce
  • 100g snow peas, trimmed, thinly shredded
  • 1 Lebanese cucumber, coarsely chopped
  • Lime wedges, to serve
  • 2 large ripe tomatoes, quartered, deseeded, finely chopped
  • 6 pitted kalamata olives, finely chopped
  • 40.00 ml finely shredded fresh basil
  • 4.60 gm olive oil
  • 21.00 gm fresh lime juice
Instructions:
  • In a shallow microwave-safe dish, arrange the potato and pour in the water. Cover and microwave on High/800 Watts/100% for about 10 minutes or until the potato is tender.
  • Preheat a grilling surface on medium heat. Lightly coat both sides of the fish with olive oil spray and season with pepper. Grill for 3-4 minutes on each side until golden and the fish flakes easily with a fork.
  • While the fish cooks, blanch the asparagus in boiling water for 1 minute until vibrant and slightly crisp. Shock in cold water, drain, and mix with lettuce, snow peas, and cucumber in a bowl, tossing to combine.
  • Prepare the salsa by mixing together tomatoes, olives, basil, olive oil, and lime juice in a small bowl. Don't forget to season with a touch of pepper for a burst of flavor.
  • Allocate the potato and fish onto plates. Drizzle with salsa and accompany with lime wedges and salad.

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