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08 April 2009

Grilled White Fish with Salsa Verde, Potato Rosti and Corn and Avocado and Corn Salsa

I have been wanting to incorporate more fish into our diet. Fish is so good for you, but it can be a bit of a pain in that it is best to buy it on the day you serve it. As I like to do shopping only once a week, I often don't want to visit the shops again during the week for fish. But this week I did.

The fish I used was ocean perch. It was delicious, but you could use any fish you like.

The ingredients I have used for the salsa verde are not necessarily the traditional ingredients used for salsa verde, but they taste good together regardless. I find that every salsa verde recipe is different - some have gherkins, some have anchovies, some use basil, others just mint and parsley. I just used what I had.

Stay tuned for more recipes featuring salsa verde over the long weekend. Two of the dishes I am planning will have it included.

Serves 2

Potato Rosti


2 potatoes peeled
1 tablespoon chives chopped
Salt and pepper
1 - 2 tablespoons butter
2 tablespoons olive oil


Preheat the oven to 150 degrees. Grate the potato and place into a sieve. Squeeze all excess moisture from the potatoes. Mix in the chives. Season with salt and pepper.

Heat the butter and oil in a large fry pan. Divide the potato into 2-3 portions and add to the hot butter and oil. Press down so that the potato forms patties. Fry for 5-10 minutes until browned. Turned over and cook on the other side. Add more oil or butter if the pan becomes dry.

Once cooked through place on a baking tray and place in the oven to keep warm.

Salsa Verde


2 teaspoons salted capers, rinsed and dried
Handful fresh parsley
Handful fresh dill
Handful fresh mint
1 teaspoon dijon mustard
1 clove garlic crushed
Extra virgin olive oil to taste
2 teaspoons red wine vinegar
Salt and pepper to taste


Chop the capers and herbs together until finely chopped and well combined. Place in a small bowl and mix through the mustard, garlic, olive oil, red wine vinegar and salt and pepper.

Corn and Avocado Salsa


1 avocado diced
400g tin sweet corn kernels rinsed and drained
2 tablespoons chives
1 tablespoon dill
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and pepper to taste


Make just before serving (or at least only cut and add the avocado at the last minute). Mix all ingredients together and serve immediately.

Grilled Fish


2 white firm fish fillets
2 teaspoons lemon myrtle
1 - 2 tablespoons olive oil


Sprinkle the fish with lemon myrtle. Heat olive oil in a fry pan. Fry the fish for a few minutes on each side until cooked through.

Serve immediately with the potato rosti and avocado and corn salsa and drizzled with salsa verde.

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