Grilled Red Bream with Tomato and Cilantro Salad
Ingredients
- 4 red bream fillets, about 6oz (150g) each
- lemon wedges, to serve
- For the spice rub
- 3 tbsp walnut oil or extra virgin olive oil
- 4 tbsp chopped cilantro
- 2 garlic cloves, crushed
- 1 tsp coriander seeds, crushed
- 1 tsp fresh lemon juice
- 1 small hot green chile, very finely chopped
- For the tomato salad
- 4 plum tomatoes, chopped
- 1 tbsp chopped cilantro
- 1 1/2 tsp walnut oil or olive oil
- 1 tbsp coarsely chopped walnuts
- sea salt and freshly ground black pepper
Preparation
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1 Mix together all the ingredients for the spice rub and season with salt.
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2 Line a baking sheet with foil and place the fish fillets on it, skin-side down. Brush the spice rub over the fish. Place under a preheated broiler for 4-6 minutes, until cooked through and lightly golden. Remove from the heat and keep warm.
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3 Meanwhile, toast the walnuts in a dry frying pan, and then lightly crush them, and mix with the rest of the ingredients for the tomato salad. Serve the fish with the salad and some lemon wedges.
