Grilled Fish with Mashed Potatoes & Basil-Tomato Salad

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A simple, grilled fish on a bed of mashed potatoes and topped off with a fresh tomato and basil salad. This dish is everything: simple, warm and comforting from the potatoes and refreshing from the quick salad.

The beautiful plating is perfect for simple home dinners, when you’ve had a long day and need something to cheer you up and impressive enough for those formal dinners hosted at home; a-la Masterchef style!

              Basil- Tomato Salad

  • Handful of basil leaves
  • 1 large onion, thinly sliced
  • 2-3 large tomatoes, sliced
  • 2 tablespoons crushed garlic
  • 1 tablespoon Lemon Juice
  • Olive oil
  • Salt and Pepper

Combine all the ingredients in a bowl.  Drizzle over with some olive oil and set aside for use on the dish. This salad can also be made ahead; just combine all ingredients, except for the lemon juice and olive oil, and keep refrigerated.

You may also use yellow/ red cherry tomatoes (halved) for this salad, and combined with a dash of balsamic vinegar.

For the perfect mashed potatoes, I adapted the recipe from Natasha’s Kitchen. I added about a handful of grated mozzarella cheese and 2 teaspoons of dried oregano to top it off. Perfect!

Spicy Grilled Fish

I wanted the fish to have a hit of heat to it, to balance the tangy salad and rich mashed potatoes. You can use any type of firm fish: tilapia, mullet, tuna, cod or even king fish.

  • 4 fish fillets
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon powdered cumin
  • 1 teaspoon powdered sweet cumin (fennel)
  • 2 tablespoons crushed garlic
  • Salt & Pepper
  • 2-3 tablespoons olive oil
  • Juice of 2 limes
  • Dried oregano
  • 1 tablespoon soy sauce
  • Handful of chopped coriander leaves

In a bowl, combine all the ingredients for the marinade and apply to the fish in a flat pan. Ensure the fish is well coated on both sides with the marinade. Leave in the refrigerator for about 2 hours.

In a grill pan, add 2 knobs of butter, or if you prefer some olive oil, and evenly grill the fish on both sides, until cooked through.

To assemble:

On a plate, place a good sized portion of mashed potatoes in the middle, place one of the grilled fish fillets over the potatoes and top off with the fresh tomato-basil salad and serve!

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Bon Appetit!

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