Grilled fish sun dried tomato relish
Gluten free
Dairy free
Fodmap friendly
Pescatarian

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

balsamic vinegar

0.5 tsps

cucumber

cucumber

150 g

olive oil

olive oil

1 tsp

fresh basil

fresh basil

5 leaf

black pepper

black pepper

0.5 tsps

salt

salt

0.5 tsps

sesame seeds

sesame seeds

2 tsps

sugar

sugar

100 g

oil packed sun dried tomatoes

oil packed sun dried tomatoes

120 g

white fish fillet

white fish fillet

400 g

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:

677 kcal

Carbs

66 g

Fat

29 g

Protein

44 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Lemon - garlic chicken

Lemon - garlic chicken

45 min

801 Calories

1 serving

Gluten free Dairy free Paleolithic Primal Whole 30
Blackberry clafoutis

Blackberry clafoutis

45 min

459 Calories

2 serving

Vegetarian
Authentic chicken enchiladas

Authentic chicken enchiladas

45 min

582 Calories

12 serving

Gluten free
Soy ginger glazed halibut with peach relish

Soy ginger glazed halibut with peach relish

45 min

381 Calories

2 serving

Gluten free Dairy free Pescatarian
Dad’s breakfast polenta

Dad’s breakfast polenta

45 min

376 Calories

4 serving

Gluten free
Avocado-mango salad with grilled shrimp

Avocado-mango salad with grilled shrimp

45 min

507 Calories

4 serving

Gluten free Dairy free Pescatarian