Blue-eye with watercress and radish salad

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Blue-eye with watercress and radish salad

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Spanish smoked paprika brings out the best in this succulent and aromatic fish dish.

Featured in
Low kilojoule, Nutrition information

Ingredients

  • 1/2 cup (60ml) lime juice (from about 3 limes), plus lime wedges to serve
  • 1 teaspoon pimenton (Spanish smoked paprika)*
  • 4 x 150g skinless blue-eye fillets
  • 2 teaspoons Dijon mustard
  • 1 bunch watercress, leaves picked
  • 1 bunch (6-8) red radishes, thinly sliced

Method

  • Step 1
    Combine 2 tablespoons of lime juice with the paprika in a bowl. Place the fish fillets in a shallow dish and pour over the lime juice mixture. Set aside for 5 minutes.
  • Step 2
    Heat a lightly oiled chargrill or barbecue to medium-high. When hot, add the fish f llets and cook for 2-3 minutes on each side until cooked, depending on the thickness of the fish fillets.
  • Step 3
    Meanwhile, combine the remaining tablespoon of lime juice and the Dijon mustard in a small bowl. Place the watercress leaves and radish slices in a bowl, then pour the dressing over and toss to coat.
  • Step 4
    Serve the barbecued fish fillets with the salad and lime wedges.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 660 kj

    Energy

  • 1g

    Fat Total

  • 4g

    Fibre

  • 32g

    Protein

  • 147mg

    Cholesterol

  • 158.33mg

    Sodium

  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve

Notes

* Pimenton is available from gourmet food shops and selected delis.

  • Author: Nancy Duran
  • Image credit: Petrina Tinslay
  • Publication: delicious.

Source: taste.com.au

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