- 2 red capsicums, quartered, seeded
- 1 tablespoon coriander seeds
- 1/4 cup (30g) walnut halves, coarsely chopped
- 1 small fresh red chilli, seeded, finely chopped
- 1 garlic clove, crushed
- 1/4 cup flat-leaf parsley leaves
- 2 tablespoons white balsamic vinegar (see note)
- 5 tablespoons extra virgin olive oil
- 4 (about 800g) firm white fish fillets
- 2 baby cos lettuce, quartered lengthways
- Step 1Preheat grill on high. Place capsicums, skin-side up, on an oven tray. Place under grill and cook for 5 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with foil and set aside for 10 minutes (this helps lift the skin). Peel and cut flesh into 1cm-thick slices.
- Step 2Place coriander seeds in a small frying pan over low heat and cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add to the capsicum with walnuts, chilli, garlic, parsley, vinegar and 1/3 cup (80ml) of the oil. Taste and season with salt and pepper.
- Step 3Line an oven tray with foil. Place fish on the tray and brush with remaining oil. Season with salt and pepper. Cook under preheated grill for 2-3 minutes each side or until just cooked through.
- Step 4Place fish on serving plates. Top with salsa. Drizzle with juices from salsa and serve immediately with baby cos wedges.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
White balsamic vinegar, also known as balsum-wine vinegar dressing, is available from supermarkets. Dry-roasting coriander seeds brings out their flavour and eliminates any ‘raw’ taste. If you don’t have a mortar and pestle, place seeds in a snap-lock bag and crush by hitting with a wooden rolling pin. ((( Hint ))) The salsa is also a lovely accompaniment to chicken, veal or lamb.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Notebook: