Seared Fish Salad

By Annette Forrest

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All you have to do is throw all your ingredients of Seared Fish Salad

  1. 400g Pink Fir potatoes, peeled, cut into 1.5cm-thick slices
  2. 200g green beans, topped, tailed
  3. 2 medium tomatoes, cut into wedges
  4. 1 small red onion, peeled, halved, thinly sliced
  5. 2 tablespoons torn Continental parsley leaves
  6. 60mls (1/4 cup) olive oil
  7. 2 tablespoons fresh lemon juice
  8. Salt & ground black pepper, to taste
  9. 4 (about 500g) bream fillets

The instruction how to make Seared Fish Salad

  1. Cook the potatoes in a saucepan of salted boiling water for 8-10 minutes or until tender (see microwave tip 1).
  2. Meanwhile, cook the beans in a saucepan of boiling water for 3 minutes or until tender crisp (see microwave tip 2). Drain the potatoes and beans and refresh under cold running water. Drain well. Place the potatoes, beans, tomatoes, onion, parsley, 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice and salt and pepper to taste in a medium bowl and stir gently to combine.
  3. Preheat a chargrill or barbecue on high.
  4. Brush the fish fillets with the remaining olive oil and rub with salt and pepper. Cook on preheated chargrill or barbecue for 2-3 minutes on each side or until the fish flakes when tested with a fork. Sprinkle with the remaining lemon juice. Divide the potato salad among serving plates and top with the fish fillets.

Nutritions of Seared Fish Salad


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