Spicy paprika fish salad

Spicy paprika fish salad

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  • 0:15 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

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Nutrition information, Main recipes


  • 200g mixed lettuce leaves
  • 2 medium ripe tomatoes, cut into thin wedges
  • 1 Lebanese cucumber, thinly sliced
  • 75g (1/2 cup) plain flour
  • 2 tablespoons hot paprika
  • 1 teaspoon ground oregano
  • 1/4 teaspoon ground chillies
  • 600g blue eye fish fillets (trevalla) or trevally fish fillets, cut diagonally into 1.5cm-thick strips
  • 60mls (1/4 cup) olive oil

yoghurt dressing

  • 125g (1/2 cup) Tamar Valley Greek Style Yoghurt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice, or to taste
  • Ground black pepper, to taste


  • Step 1
    To make the dressing, combine the yoghurt and dill in a small bowl. Add the lemon juice and mix well. Season to taste with pepper and transfer to a serving bowl. Cover and set aside.
  • Step 2
    Arrange the lettuce leaves, tomatoes and cucumber on serving plates.
  • Step 3
    Combine the flour, hot paprika, oregano and chillies in a medium bowl. Toss the fish strips in the flour mixture to coat well, shaking off any excess.
  • Step 4
    Heat the olive oil in a large frying pan over medium heat. Add 1/3 of the fish to the pan and cook for about 1 minute each side, depending on the thickness of the strips, or until just cooked through. Remove from the pan, drain on paper towel and keep warm. Repeat in 2 more batches with the remaining fish.
  • Step 5
    Arrange the warm fish over the salad. Serve immediately drizzled with the yoghurt dressing.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1635 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 4g


  • 33g


  • 83mg


  • 175.89mg


  • 9g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve
  • Author: Fiona Hammond
  • Publication: Australian Good Taste

Source: taste.com.au


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