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Grilled snapper, asparagus and orange salad
Grilled snapper, asparagus and orange salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grilled snapper with asparagus and orange salad: a delightful gluten-free dinner.
Ingredients:
  • 2 oranges
  • 1 small red onion, finely chopped
  • 20.00 ml white balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 40.00 ml chopped fresh mint, plus 1/2 cup mint leaves, extra
  • 4 x 150g snapper fillets, skin on, halved diagonally
  • 2 bunches asparagus, trimmed
  • 150g (1 cup) frozen peas
  • 1 bunch watercress, leaves picked
  • Micro herbs, to serve
Instructions:
  • Peel oranges and thinly slice over a small bowl to preserve the juices. Keep 1 tablespoon of juice. Mix onion, vinegar, olive oil, chopped mint, and reserved juice in a bowl. Season to taste. Set aside.
  • Heat up your barbecue grill or chargrill pan over medium heat. Lightly coat the snapper and asparagus with oil. Grill the snapper skin side down until crispy, about 1-2 minutes, then flip and cook for another 2 minutes until done. Transfer the snapper to a plate. Grill the asparagus, turning occasionally, for 1-2 minutes per side until tender.
  • Cook the peas in a pot of boiling water for 2 minutes until tender. Then, rinse them under cold running water and drain.
  • Place the asparagus, peas, watercress, orange slices, and extra mint leaves beautifully on serving plates. Add the snapper on top, then generously drizzle with the orange dressing and sprinkle with the micro herbs.

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