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Summer Fish with Citrus Salad

Serves 4

Cape Hake with a refreshing citrus salad.


Use these products

Hake Medallions 450 g

Ingredients

  • 4 portions Sea Harvest Hake Medallions
  • 2 Oranges/grapefruit
  • 1 Avocado, sliced
  • Rocket
  • Watercress
  • Handful of coriander, roughly chopped

HERB SEASONING

  • ½ tsp (2.5 ml) black pepper
  • ½ tsp (2.5 ml) salt
  • ½ tsp (2.5 ml) dried Chilli flakes

DRESSING

  • 3 tbsp (45 ml) Citrus juice
  • 1 tbsp (15 ml) Olive oil

Method

  1. Preheat the oven to maximum grill.
  2. Peel the citrus and cut the segments away from the pith, using a bowl to catch the juice.
  3. Combine the greens, avocado and citrus and set aside.
  4. Put the hake on a baking pan.
  5. Whisk the dressing ingredients together and brush a little over the hake medallions, reserving the rest for the salad.
  6. Grill the fish for 10-12 minutes or until done.
  7. Cut the fish into chunks and toss in the herb seasoning until well coated.
  8. Serve with the salad and the remaining dressing.

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