Here is another recipe from my current spring spread in Yum. Gluten Free Magazine! It's 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!
BLUE GRENADIER FILLET
w CHILLI, BLOOD ORANGE DRESSING
+ BROAD BEAN SALAD
Serves 4 I Prep time 15 min I Cook time 5 min I Gluten Free I Dairy Free I Egg Free I Nut Free I Soy Free I Sugar Free
PROVISIONS
- 4 blue grenadier fillets
- 1 blood orange
- Splash extra virgin olive oil
- 1 large red chilli, frozen
- Sea salt & freshly cracked pepper
BROAD BEAN SALAD
- 3 large handfuls podded broad beans
- 3 shallots, sliced
- Splash extra virgin olive oil
- 1 lemon, zested
- Sea salt
METHOD
- 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.
- 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.
- 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.
- 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.
This recipe appeared originally in Yum. Gluten Free Magazine Oct Issue.