If I was to name one ingredient that I’m a little hesitant to cook, at least with any regularity, it would have to be fish. It’s not that I don’t enjoy eating fish, because I certainly do, I think it just takes me out of my comfort zone. It’s the choosing the right type, then storing it the right way, then working out the best cooking method – yes I find it a tad overwhelming.
Silly really.
For dishes like this spiced fish with quinoa salsa salad are are actually pretty simple to throw together. Particularly when I send the husband to the fishmonger (ie. tasking him with choosing a good variety) and then get him to cook it on the BBQ! My main role was mixing together the spices to coat the fish, then throwing together the rest of the meal – the salsa salad.
For the fish – we used ling fillets. Sprayed lightly with oil, then coated with a spice mixture of garlic salt, paprika, cayenne and a little lime rind. Onto the BBQ for around 4 minutes each side, until cooked through.
As for the salad, well that came together in the kitchen. Starting with corn kernels – removed from the cob and pan-fried until charred slightly- combined with tomatoes, lettuce, sliced sugar snap peas and cooked quinoa. Finished with a squeeze of fresh lime juice and a sprinkle of coriander.
Yes, friends, this is one fish dish that I must make again!
Spiced fish with quinoa salsa salad (serves 2)
- 2 fish fillets (we used ling – but you could use any firm white fish)
- olive oil spray
- Juice and rind of 1 lime
- 1 tsp paprika
- 1/2 tsp garlic salt
- 1/2 tsp cayenne pepper
- corn kernels from 2 cobs, charred slightly
- 1/2 cup cooked quinoa
- 125g cherry tomatoes, halved
- 100g sugar snap peas, sliced
- lettuce leaves
- coriander leaves to serve
- Lightly spray the fish fillets with olive oil.
- Combine the lime rind and spices in a small bowl. Coat the fish on both sides with the spice mixture.
- Preheat a BBQ hot plate – then cook the fish for 3 to 4 minutes each side, or until cooked through.
- Meanwhile, combine the corn, quinoa, tomatoes, sugar snap peas and lettuce in a bowl. Divide the salad between 2 serving plates.
- Top the salad with the cooked fish. Drizzle over lime juice and sprinkle with coriander leaves.
What about you? Are you a fan of cooking fish at home?
What did you think of the Ling Lisa? I’ve tried it a few times now as a cost saving measure. I eat a piece of salmon on Mondays and Tuesdays and the average cost is about $11. The ling is much cheaper, but I found it bland. Maybe I need to add more spices to it like you did to get some flavour.
Hi Gary. It was fairly mild. We used flathead this week in tacos and that was delicious!