Grilled Hoki with Pomelo Salsa
A fresh summery dinner that is light and fruity, and only takes minutes to prepare.
Grilled Fish with Pomelo Salsa,
Grilled Fish with Pomelo Salsa Recipe
By June 4, 2012Published:
- Yield: 1 Servings
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
Grilled fish served on a tangy pomelo and vegetable salad
- 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
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.
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!