serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 4 white fish fillets, skin on (e.g. Barramundi, reef fish, swordfish)
- olive oil
- ½ cup sour cream (or substitute yoghurt)
- 1 tsp chipotle in adobe sauce
- 1 tsp honey
- Juice 1 lime
- 1 small ripe papaya, peeled, deseeded, cut into chunks
- 2 Lebanese cucumbers, seeds removed, cut into chunks
- ¼ red onion, finely sliced
- small handful of mint leaves
- Salt and pepper
Instructions
Drizzle a little oil over the fish and season well with salt and pepper.
For the sauce, combine the sour cream, honey and half the lime juice and season with salt. Gently stir so it looks marbled.
Combine the papaya, cucumber, onion and mint. Dress with remaining lime juice, a drizzle of oil and salt.
Heat grill pan or BBQ over a high heat. Sear fish for 4 minutes on one side before turning and cooking for a further minute. Serve with the salad and a dollop of the sour cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
