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Categories:
potatoes scallions vinegar ketchup sugar chili powder red snapper lemon juiced oil Greek yogurt red chili pepper lemon balm
Viewed: 88 - Published at: 10 months agoIngredients
- 4 potatoes
- strawberries small diced, 4 halved, set aside for garnish
- 1 bunch scallions sliced thinly
- 4 tablespoons vinegar
- 2 tablespoons ketchup
- 2 teaspoons sugar
- 1 pinch chili powder
- 4 red snapper fillets
- 1/2 lemon juiced
- oil for frying
- 2 tablespoons greek yogurt
- red chili pepper flakes for garnish
- lemon balm leaves fresh, for garnish
Method
- Preheat the oven to 400°F. Wrap the potatoes individually in foil and bake for about 30 mins.
- Mix the strawberries and scallions in a bowl. In a separate bowl mix the vinegar, ketchup, sugar, chili powder and season. Fold in the strawberry and onion mixture and set aside to marinate.
- Sprinkle the fish fillets with lemon juice and season to taste. Heat the oil in a nonstick pan and pan-fry the fish for about 4 mins each side.
- Take the potatoes out of the oven and unwrap the foil. Arrange the fish, potatoes and some strawberry salsa on 4 plates. Put 1 tbsp of greek yogurt on each potato, and sprinkle with chili flakes. Serve garnished with lemon balm and the remaining strawberries. Serve with strawberry salsa on the side.
