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 Rate Recipe |
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A quick and delicious dish to try with your favourite fish. Perfect as a light summer meal.
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Customer Rating:
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Preparation time: 15 minutes
Cooking time: 6 minutes
Serves: 4 to 6 people
500gm fresh fish fillets dried with kitchen paper
3 tbsp Chef Dale Sniffen seafood seasoning
4 tbsp 60% EV olive oil 40% grape seed oil for cooking the fish with
¼ your favorite salad dressing
Large the Herdsman salad pack NPU
6-roma-tomato cut into wedges
250gm Danish fetta cheese crumbled
1 firm mango cut into thin slices
2 avocado cut into thin slices
1 Pack garlic crouton as garnish
Lemon wedges
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To cook the fish first dust the fish liberally in seafood seasoning. Pre heat your sauté pan until very hot!!. Gently apply the blended oil and fry the seasoned fish skin side up for 3 minutes on one side the 1-minute on the next, allow 2 minutes for resting the fish before breaking into pieces then scattering them over the salad.
For the salad toss about ¼ cup of salad dressing in to a large salad bowl, Toss in the pre made salad mixture, add to that the wedged tomato and fetta cheese, toss well. Scatter the salad on a large serving platter garnish with mango, avocado, Cajun fish pieces, garlic crouton and lemon wedges.
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