- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon chilli flakes
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 4 Australian saddletail snapper fillets
- 120g watercress, sprigs picked
- 1 bunch radishes, thinly sliced
- 1 spring onion, thinly sliced
- 1/3 cup mint leaves
- 1 avocado, stoned, peeled, thinly sliced
- 1 tablespoon lime juice, extra
- 2 tablespoons olive oil, extra
- 1 garlic clove, crushed
- 1 tablespoon sunflower seeds
- Lime cheeks, to serve
- Step 1Combine the allspice, thyme, garlic powder, chilli flakes, lime juice and oil in a small bowl. Rub over the fish.
- Step 2Heat a large non-stick frying pan over medium-high heat. Cook the fish, in 2 batches, for 3 mins each side or until the flesh flakes easily when tested with a fork. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
- Step 3Combine the watercress, radish, spring onion, mint and avocado in a large bowl. Combine the extra lime juice, extra oil and crushed garlic in a bowl. Drizzle over the watercress mixture and toss to combine. Season.
- Step 4Divide the fish and salad among serving plates. Sprinkle with sunflower seeds and serve with lime cheeks.
- Author: Emma Braz
- Publication: Coles