1-1.2Kg Firm white fish fillets (I allow for 250g-300g per person depending on appetites.)
2 Tablespoons Worcestershire sauce
2 Teaspoons paprika
11/2 Teaspoons ground black pepper
11/2 Tablespoons Dijon mustard
1 Teaspoon onion powder
5/6 Dashes of Tabasco
1/4 Teaspoon cayenne
5 Cloves garlic, crushed
50ml Lemon juice
1/2 Cup beer
250g Fresh pineapple, chopped finely (I buy already cut and cored pineapple, it comes in 6 slices, there is about 2 tablespoons of juice in the bottom and I add this to the salsa.)
1 Small red pepper, finely chopped
1/2 Medium yellow pepper, finely chopped
1 Small red onion, finely chopped
2-3 Tablespoons fresh mint, finely chopped (I buy my herbs in 25g bunches.)
1 Tablespoon coriander, finely chopped
1. Combine all the marinade ingredients in a bowl or storage container, mix well, add fish and marinate several hours or overnight.
2. Remove fish from marinade, discard marinade, grill, BBQ or pan fry fish until cooked. Cooking times will vary depending on thickness of fillet, mine were very thin and it took me about 5-6 Min’s. For very thick fillets about 10-12 Min’s.
1. Combine all ingredients in a bowl and mix well.
Wilted Spinach Salad With Roasted Kumara (Sweet Potato)
130g Baby spinach
6 Nasturtium petals (optional)
2 Teaspoons coarse grain mustard
1/2 Lemon (zest and juice)
1/4 Cup olive oil
3 Tablespoons dill weed
1. Peel and cut the kumara into bite sized cubes.
2. Toss in 2 tablespoons of olive oil and season with salt and pepper.
3. Bake in the oven for 15 minutes at 200C/400°F.
4. Mix the mustard, lemon juice, and zest for the dressing.
5. Add the olive oil a tablespoon at a time, whisking between each spoonful.
6. Add finely chopped dill.
7. Season to taste with salt and pepper.
8. Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
9. Put the spinach is a large bowl.
10. Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
11. Add the dressing and orange segments and toss through.
12. Serve slightly warm on a large plate and decorate with nasturtium flowers.
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All photos taken by me unless otherwise stated