Grilled fish sun dried tomato relish
Grilled Fish With Sun Dried Tomato Relish is a flavorful dish perfect for The Fourth Of July. It is ideal for those following a gluten-free, dairy-free, FODMAP-friendly, and pescatarian diet. This recipe covers 32% of your daily requirements of vitamins and minerals.
Ingredients
balsamic vinegar
0.5 tsps
cucumber
5.29 oz
olive oil
1 tsp
fresh basil
5 leaf
black pepper
0.5 tsps
salt
0.5 tsps
sesame seeds
2 tsps
sugar
0.5 cup
oil packed sun dried tomatoes
4.23 oz
white fish fillet
14.11 oz
Method
- Pre-heat the oven to 200 deg Celsius.
- Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.
- Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
- Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance.
- Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.Use only sun-dried tomatoes that are soaked in oil.
- Remove the tomatoes from the jar and drain the excess oil.
- Cut the tomatoes into small pieces.
- Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.
- Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.
- Add them to the tomato mixture.
- Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.
- Remove the fish from the oven.
- Cut into servicing portions and place the relish on the top of the each fish fillet.
- Garnish with sprigs of mint or basil.
Nutrition:
Carbs
66 g
Fat
29 g
Protein
44 g
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