We are trying out some interesting fish recipes and this is one that I found on Taste – Spicy Fish and Raspberry Salad. We both really enjoyed it.
2 Tbs olive oil
1 Tsp ground cumin
1 Tsp dried oregano
1/2 Tsp ground cinnamon
2 Tbs lemon juice
1 garlic clove, crushed
4 fish fillets
120g pkt baby spinach
125g fresh raspberries
1 cup loosely packed fresh mint leaves
1 cup loosely packed coriander leaves
1/2 red onion, thinly sliced
Extra olive oil to serve
Greek-Style yoghurt to serve
1. Combine the oil, cumin, oregano, cinnamon, lemon juice and garlic in a shallow glass or ceramic dish. Add fish and turn to coat (you do not need to marinade).
2. Heat a BBQ grill or chargrill on high. Cook the fish for 4 minutes each side or until cooked through. (We used a fry pan).
3. Meanwhile, combine the spinach, raspberries, mint, coriander and onion in a large bowl.
4. Divide fish and salad among serving plates. Season. Drizzle with extra oil. Serve with yoghurt and lemon wedges.
Karen you will be proud of me as I remembered to take a photo before eating it