Pan-grilled fish with pea-and-mint puree
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- Phillippa Cheifitz
- 2
- Easy
- Carb Conscious Fat conscious Pescatarian
- 20 minutes
- 6 minutes
- Pecan Stream Sauvignon Blanc 2010
- Buy Ingredients Here
Ingredients
- Olive oil, for greasing
- 2 portions yellowtail (about 180 g each), filleted
- Sea salt and freshly ground black pepper
- Celery, thinly shredded
- Cucumber, thinly shredded
- A handful of pea shoots (if available)
- Lemon wedges, for serving
- For the pea-and-mint purée:
- 250 g frozen peas
- ¼ cup cream
- ¼ cup vegetable stock
- 1 clove garlic, crushed
- 2 T mint leaves
- Sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 180°C.
Lightly oil the fish and season to taste. In a cast-iron pan over a high heat, briefly sear the fish skin side down.
Transfer to a baking pan (place the fish skin side down) and finish cooking in the oven for 4 minutes, or until just cooked but still moist.
Serve on the pea-and-mint purée, topped with shredded celery and cucumber and pea shoots (if available). Serve with lemon wedges.
To make the pea-and-mint purée: In a saucepan over a medium heat, cook the peas with the cream, stock, garlic and seasoning until tender. Add the fresh mint leaves and blend until smooth.
Cook’s note: Dorado will work equally well in this recipe.
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