| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kerr |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 4 |
|
Red snapper or halibut fillets; 6oz each with skin |
| 2 |
tb |
Lime marmalade |
| 1/4 |
c |
De-alcoholised white wine |
| 2 |
tb |
Very finely chopped radicchio; red leaves only |
| 1 |
ts |
Arrowroot mixed with 2tsp de-alcoholised |
|
|
; white wine |
| 2 |
tb |
Very finely chopped radicchio; red leaves only |
| 1 |
ts |
Chopped parsley |
|
|
Freshly ground black pepper |
| 1 |
|
Garlic clove; bashed,peeled and |
|
|
; chopped |
| 2 |
tb |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
|
|
Juice from 1 lime |
| 5 |
tb |
Rice-wine vinegar |
| 1/2 |
ts |
Ground mustard |
| 2 |
tb |
Brown sugar |
| 1/8 |
ts |
Cayenne pepper; use 1/4tsp if you like |
|
|
; things hot |
INSTRUCTIONS
FISH
GLAZE
GARNISH
VINAIGRETTE
For the fish pre-heat the broiler and position a broiler rack to
within 4 inches of the heat source. Pour the oil onto a large plate,
dust with salt and pepper, and wipe with the fish fillets, coating
both sides. Lay the fillets on the broiler rack, skin side up, and
broil for 6 minutes or until the skin has blistered and crisped.
For the glaze put a small saucepan on low heat, mix the lime
marmalade with the wine until you have a fine syrup, stirring
occasionally for about 3 minutes. stir in the chopped radicchio and
mix well. Remove from the heat, add the arrowroot slurry, return to
the heat, and stir until clear, this takes about 1 minute. Remove
from the heat and strain to remove the radicchio, leaving a soft pink
hue.
For the vinaigrette combine all the ingredients in a blender until the
garlic is dissolved, this takes about 1 minute. Serve with a salad
with the vinaigrette.
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