Fish is a popular choice on Good Friday and Australians have a great range of fish to choose from. Among the traditional favourites are barramundi and John Dory (also know as St Peter’s fish in Europe), a mild and delicate white flesh fish best when grilled whole or roasted in the oven. If you want to give your omega 3 levels a boost, then choose oily fish such as salmon or ocean trout.
Fish with Chilli is a simple recipe. Marinade fillets in a combination of lime juice, cumin, olive oil, Gourmet Garden Coriander and Chilli; season with salt and pepper; then add tomato, corn and onion to the marinade before BBQ or char-grilling.
800g (30oz) firm white-fleshed fillets (suggest dory, perch or snapper)
1 1/2 cups fresh or canned corn kernels
2 green onions, finely diced
Chilli & Cumin Marinade
1/2 cup fresh lime juice
2 tbsp olive oil
2 tbsp ground cumin
1 tbsp Gourmet Garden Coriander
2 tsp Gourmet Garden Chilli
Step 1: For marinade: Combine lime juice, oil, cumin, Gourmet Garden Coriander and Chilli. Season with salt and pepper. Pour half the mixture over fillets in shallow dish, cover and refrigerate for 30 minutes.
Step 2: Place corn, onion, tomato in a bowl (keep aside). Add remaining marinade to mixture, mix to combine.
Step 3: Preheat BBQ or char-grill. Cook fish over moderate heat for 2-3 mins each side or until cooked to your liking. Serve with corn mixture.
Gourmet Garden has over 150 recipes to see you through the holiday season and beyond at www.gourmetgarden.com