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 Rate Recipe |
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| A tasty dish with zesty flavours. Use your choice of fish, tuna or swordfish work especially well.
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| Customer Rating:
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Salad
Hand full of mixed leafy green lettuce
½ Ciabatta bread cut into 1cm cubes
100gm semi dried tomato
100gm fresh Bocconcini cheese cubed
Pron: bok – on – chee -nee
1 burp less cucumber seeded and cubed
1 hand full grilled fresh asparagus
1 red onion cubed
6 vine ripened tomato wedges
1 ½ cup fresh basil leaves
Dressing
50 ml lemon juice
100ml tbsp extra virgin olive oil
Sea salt & pepper
Always whisk the oil into the acid when making a dressing, season to taste.
Toss all the salad ingredients on top of the dressing until well combined.
Lemon pepper fish prep
500gm fresh fish fillets, pat dried
1 tbsp olive oil
Zest and juice of 1 lemon finely chopped
Fresh cracked black pepper.
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Season fish with oil, lemon and pepper; allow 10 minutes for the fish to develop flavor before cooking.
Pre-heat a flat grill for 5 minutes No fat! Cook fish skin side up for 4 minutes on the one side then 2 minutes on the next.
Serve lemon pepper fish on the tossed salad with lemon wedges.
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