|
SPICED
BLUE EYE WITH SWEET TOMATO RELISH
4 (800g)
blue eye fillets
1 tablespoon grated fresh ginger
1 clove garlic, crushed
2 teaspoons ground turmeric
2 teaspoons mustard powder
2 teaspoons sweet paprika
2 teaspoons dried basil leaves
2 teaspoons ground fennel
1/4 teaspoon ground chili
1 teaspoon salt
1 tablespoon olive oil
SWEET TOMATO
RELISH
10 medium egg tomatoes, halved
2 cups water
1 cup dry white wine
1 tablespoon lime juice
1/2 cup firmly packed brown sugar
1 tablespoon grated lime rind
1 tablespoon ground turmeric
1 tablespoon yellow mustard seeds
2 bay leaves
2 stalks lemon grass |
 |
Coat fish with
combined remaining ingredients, except oil.
Heat oil in a nonstick frying pan, cook fish
for 2 minutes on each side or until golden
brown and just cooked through.
Serve with sweet
tomato relish, and couscous, if desired.
SWEET TOMATO RELISH:
Combine all ingredients in a medium saucepan.
Simmer, uncovered, 30 minutes or until most
of the liquid has evaporated. Cool, remove
and discard bay leaves and lemon grass.
Serves 4.
Per serving: 12.4g
fat, 462 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
