Pescatarian Archives

Seafood recipes

Smoked salmon blini tart with beetroot-stained quail’s eggs

25 minutes

Curry recipes

Creamy and delicious prawn curry

25 minutes

Cheat recipes

Rainbow trout salad

15 minutes

Rainbow trout salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1x 400 g Woolworths frozen rainbow trout
toasted peanuts, to serve
fresh lime, to serve
papaya, sliced, to serve
microleaves, to serve
baby cucumber, sliced, to serve

for the dressing:

1/4 cup rice vinegar
1 lime, juiced
1 T coconut sugar
1 chilli, chopped
garlic, chopped, to taste
ginger, chopped, to taste

Method

1. Cook frozen rainbow trout portions according to package instructions.
2. Serve with the toasted peanuts, fresh lime, sliced papaya, microleaves and sliced baby cucumber.
3. For the dressing, combine the rice vinegar, lime juice, coconut sugar and chopped chilli, garlic and ginger to taste.

Find more seafood recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Asian-style salmon with avocado-and-coriander salsa

Smoked haddock chowder

Calamari with Asian dressing

Smoked salmon blini tart with beetroot-stained quail’s eggs

Creamy and delicious prawn curry

Fast, easy fish tacos

Tiger prawn curry

Fragrant poached hake

Simple kingklip supper

Easy salmon supper

Fried calamari wraps

Rainbow trout salad

Rainbow trout salad

Ingredients

Method