Grilled Fish with Pomelo Salsa

Grilled Fish with Pomelo Salsa Recipe

By Vam Published: June 4, 2012

• Yield: 1 Servings
• Prep: 5 mins
• Cook: 15 mins
• Ready In: 20 mins

Grilled fish served on a tangy pomelo and vegetable salad

Ingredients

• 1 pc New Zealand Hoki fillet season with salt, pepper, garlic powder and cayenne pepper
• 1 pc Chilli thinly sliced
• 1 leaf Romaine lettuce thinly sliced
• 1/2 pc cucumber julienned into thin long strips
• 5 pc cherry tomatoes halved and whole
• 3 segments pomelo remove skin
• 1/2 green bell pepper roughly cut into 1/2-inch pcs
• 1 lemon juice for dressing
• Seasoning to taste

Instructions

1. FISH
   Any firm white fish would do for this dish. But since Hoki was lonely in my fridge, I guess that will have to do.
   Season fish fillet with salt, pepper, & cayenne.
   Place sliced chilli on top, drizzle with olive oil and place on top shelf of preheated oven.
   Cook for approximately 15 minutes. Remove from oven and rest for about 2 - 3 minutes.
   
   
2. SALAD
   Get this going when the fish is nearly done.
   Prepare a simple dressing by mixing(in a cup will do) olive oil, lemon juice, salt & pepper and set aside.
   ( Remember to add to vegetables just before serving or your salad will lose all hope and look sad and dreary. )
   Break up one of the pomelo segments into a bowl. Add the rest of the cut vegetables. Pour in the dressing and toss until thoroughly coated.
   Place 2 whole pomelo segments and a handful of salad on a plate.
   Gently place the 'rested' fish on top. A squeeze of lemon on the fish, and a nice drizzle of extra virgin olive oil.
   Place a few slivers of cucumber on top for finesse...!
   ( that is, if you're thinking of taking a photo of your creation)
   Dinner is served!
   A nice glass of chilled white wine would be in order, I think!