Blue Grenadier Fillet with Chilli, Blood Orange Dressing and Broad Bean Salad

By • October 18, 2014 0 Comments

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Author Notes: A lovely piece of white fish with a really simple salad. A great weeknight meal that takes hardly no time to prepare and tastes delicious!Cle-ann

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Serves 4

PROVISIONS

  • 4 blue grenadier (white fish) fillets
  • 1 blood orange
  • Splash extra virgin olive oil
  • 1 large red chilli, frozen
  • pinches sea salt & freshly cracked pepper

BROAD BEAN SALAD

  • 3 handfuls podded broad beans
  • 3 shallots, sliced
  • Splash extra virgin olive oil
  • 1 lemon, zested
  • pinches sea salt
  1. To double pod the broad beans heat a small pot of boiling water. Add your broad beans and cook for 1-2 minutes. Remove from heat, drain, run under cold water.
  2. Into a bowl. Use your thumb to pop out the bright green bean inside, discard the skin. Add remaining ingredients for the salad, toss and set aside.
  3. Heat fry pan over a medium heat and add a splash of olive oil. Season fish with salt & cracked pepper. Cook skin side down for 2 minutes, turn and cook for 1 minute.
  4. Serve your fish and broad bean salad. Drizzle fish with olive oil, squeeze a wedge of blood orange and use a microplane to grate over frozen chilli.

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