Name: Blue-eye with strawberry salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram punnet strawberries, hulled, finely chopped; 1/2 cup finely chopped mint; 1 long red chilli, finely chopped; 1 tablespoon white balsamic vinegar; 1 tablespoon caster sugar; 4 200g blue-eye trevalla fillets; olive oil, for brushing; rocket leaves, to serve

Blue-eye with strawberry salsa

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

250 gram punnet strawberries, hulled, finely chopped

1/2 cup finely chopped mint

1 long red chilli, finely chopped

1 tablespoon white balsamic vinegar

1 tablespoon caster sugar

4 200g blue-eye trevalla fillets

olive oil, for brushing

rocket leaves, to serve

Method

1.In a small bowl, combine strawberries, mint, chilli, vinegar and sugar. Season with pepper. Chill for about 1 hour.

2.Heat a large frying pan on medium. Remove any visible bones from fish using tweezers. Brush fish with oil and cook for 4-5 minutes each side until golden and cooked through.

3.Serve fish fillets with rocket leaves and strawberry salsa.

After washing the strawberries, remove ‘hull’ by grasping and gently pulling. Never do this before washing the strawberries.
Note

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Ingredients

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