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Categories:
lime rind lime juice olive oil fresh coriander parsley red pepper spring onions cantaloupe parsley fresh coriander olive oil sugar lime juice
Viewed: 54 - Published at: a year agoIngredients
- 2 tablespoons grated lime rind
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped parsley
- 4 john dory fillets
- 1 red pepper, halved and deseeded
- 4 spring onions, trimmed and sliced
- 1 cantaloupe, the flesh peeled and diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 2 tablespoons olive oil
- 12 tablespoon sugar
- 2 tablespoons lime juice
Method
- Combine the lime rind, lime juice, olive oil, coriander and parsley in a large bowl.
- Add the fish and turn to coat in the marinade.
- Cover and place in the refrigerator for 30 minutes.
- Place the pepper halves cut side down on a foil-lined tray.
- Grill under a high heat until well blackened.
- Remove from the oven, cover with a clean towel and when cool enough to handle, peel off the charred skin and dice the flesh.
- In a large bowl combine the spring onion, diced red pepper, cantaloupe, parsley, coriander, sugar, olive oil and lime juice.
- Season if wished with salt and pepper.
- Heat a dash of oil in a pan and cook the fish for about 3 minutes on each side until lightly browned and cooked through.
- Always place the fish down into the pan on the side you wish to serve to your guests.
- Serve the fish on salad greens topped with the melon salsa and boiled new potatoes.
