Sunday, 12 January 2014

Pan-fried snapper with tomato salsa and beetroot chips

Wow! The Facebook pictures for this meal really attracted a lot of attention! Not surprising though - it's the kind of meal that makes you feel good when you eat it, but without compromising on flavor.

I was lucky enough that hubby went out fishing and caught a bunch of gorgeous fresh snapper so we had the best of the best on the plate, but of course the local supermarket should be able to help you out if you don't have a fishing husband!!

I decided to honor the fish by keeping the flavors very simple, as fresh fish really doesn't need much added to it. Paired with a zesty fresh salsa with a hint of chilli and some smashed roasted root vegetables and topped with crispy beetroot chips, this meal was described by hubby as one of his all time favorites! What a compliment! I added a little turmeric when cooking the fish as it has amazing health benefits (most notably it's anti-inflammatory properties, as well as being great for you heart and liver)and also gives such a fantastic color to any food.

A bowl of goodness…Yum!
 A gorgeous fresh summer meal

Plated up - can't wait to dig in!

My youngest, most critical customer giving the food a close inspection - is it up to standard?! 

Pan-fried Snapper, Tomato Salsa and Beetroot Chips

Gluten-free, grain-free, nut-free, soy-free, sugar-free and dairy-free (optional)


4 medium Snapper fillets (or white fish of your choice)
1 tbsp coconut oil
2 tbsp butter or ghee (optional)
1 tsp turmeric
2 cloves garlic, grated
salt and pepper to season

Tomato Salsa
1/2 telegraph cucumber, diced
3 large tomatoes, diced
1/2 red capsicum, seeds removed, diced
1/2 avocado, diced
1/2 red onion, finely diced
1/2 yellow capsicum, seeds removed, diced
1/2 spring onion (green bits only), thinly sliced
1/2 red chilli, deseeded and finely diced (optional)
Juice of 1 lemon
1 tsp ground cumin 
salt and pepper
1 handful of fresh coriander, torn 
1 handful of fresh mint, torn (optional)

Beetroot Chips 
See Recipe Here

Smashed Potatoes and Kumara
See Recipe Here

1. To make the salsa, combine all of the ingredients in a large bowl and mix well to combine. If you are not serving immediately, omit the avocado and add it at the end just before you serve (this will prevent it from browning). The salsa tastes better if you make it about half an hour before hand and leave it to rest for 30 minutes or so - the flavors develop really nicely!
2. For the fish, ensure your fillets are clean and free of scales or bones. Heat the oil and butter in a large frying pan over medium heat (you don't have to use the butter if you are dairy free, there is just something about fresh fish and butter which adds another level of flavor! If you are omitting the butter, add another tbsp of coconut oil). 
3. Add the garlic and turmeric the the heated oil, fry for about 20 seconds to release aroma then add fish to the pan. Depending on the size of your fillets, cook the fish for around 2-3 minutes then flip and cook for another minute or so on the other side. 

Serve the fish with the salsa, smashed root vegetables and beetroot chips and a nice fresh green salad if you like a few bonus vegetables on the plate. For the salad I kept it very basic with just torn lettuce, cherry tomatoes, cucumber, radish and fresh basil dressed with a squeeze of lime juice and a sprinkle of salt and pepper.