Garlic & herb grilled fish with papaya and avo salad
With its figs and tropical fruit notes, vibrant palate and lingering finish, the Spier Seaward Sauvignon Blanc is an ideal match for our garlic and herb grilled fish with papaya and avo salsa.
The wine’s lively acidity cuts through the creaminess of the papaya and avocado and beautifully complements the crunch of the fresh apple and zest red onion. Truly, this is a match made in heaven! Be sure to choose sustainably sourced fish.
SERVES: 4
INGREDIENTS
For the garlic and herb butter
- 100 g butter, softened
- A handful of Italian parsley, finely chopped
- A handful of coriander leaves, finely chopped
- 1 small clove of garlic, finely chopped/grated
- Rind of 1 lime, finely grated
- Salt and pepper, to taste
For the salsa
- ½ medium papaya, peeled and diced (1x1cm cubes)
- 1 ripe avocado, peeled and diced
- 1 Granny Smith apple, cored and died
- ½ red onion, very finely diced
- A handful of coriander leaves, roughly chopped
- juice of 1-2 limes
- Salt and pepper, to taste
For the fish
- 15 ml olive oil
- About 400-600 g boneless fish fillets
- a few lime wedges, to serve
METHOD
Make the garlic and herb butter: in a small mixing bowl, mix all of the ingredients together with a fork (or use a small blender or food processor). Transfer the mixture to a piece of non-stick baking paper, then roll it into a log and twist the ends to close it. Refrigerate until ready to use.
Make the salsa: place all the ingredients in a medium mixing bowl and stir gently to mix. Cover and refrigerate until ready to use (do not make it too far ahead of time as the salsa is best served fresh, within an hour).
For the fish: heat the oil in a wide non-stick pan, then fry the fish on both sides until just cooked, seasoning lightly with salt and pepper. When the fish is almost cooked, slice a few rounds of garlic butter from your prepared log and place it in the hot pan with the fish to melt. Use a spoon to spoon the melted flavoured butter all over the fish, then serve immediately, with the salsa and lime wedges on the side.
Garlic & herb grilled fish with papaya and avo salad
Ingredients
- For the garlic and herb butter
- 100 g butter, softened
- A handful of Italian parsley, finely chopped
- A handful of coriander leaves, finely chopped
- 1 small clove of garlic, finely chopped/grated
- Rind of 1 lime, finely grated
- Salt and pepper, to taste
- For the salsa
- ½ medium papaya, peeled and diced (1x1cm cubes)
- 1 ripe avocado, peeled and diced
- 1 Granny Smith apple, cored and died
- ½ red onion, very finely diced
- A handful of coriander leaves, roughly chopped
- juice of 1-2 limes
- Salt and pepper, to taste
- For the fish
- 15 ml olive oil
- About 400-600 g boneless fish fillets
- a few lime wedges, to serve
Instructions
Make the garlic and herb butter: in a small mixing bowl, mix all of the ingredients together with a fork (or use a small blender or food processor). Transfer the mixture to a piece of non-stick baking paper, then roll it into a log and twist the ends to close it. Refrigerate until ready to use.
Make the salsa: place all the ingredients in a medium mixing bowl and stir gently to mix. Cover and refrigerate until ready to use (do not make it too far ahead of time as the salsa is best served fresh, within an hour).
For the fish: heat the oil in a wide non-stick pan, then fry the fish on both sides until just cooked, seasoning lightly with salt and pepper. When the fish is almost cooked, slice a few rounds of garlic butter from your prepared log and place it in the hot pan with the fish to melt. Use a spoon to spoon the melted flavoured butter all over the fish, then serve immediately, with the salsa and lime wedges on the side.
ALSO SEE: Fish provencal with herbed tomatoes
Recipe supplied by ScoutPR
Feature image: Supplied
