Thu, May 24 2012

fantastic tomato and fennel salad with flaked barbecued fish

The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.
Ingredients
• extra virgin olive oil • 2 lemons • sea salt • freshly ground black pepper • 400g fish fillets (sustainably-caught tuna, mackerel, trout) • a handful of fresh marjoram or oregano, leaves picked and chopped • 8 nice plum tomatoes or 800g beautifully-ripe mixed tomatoes • 2 bulbs of fennel, trimmed, coarse outer leaves removed, herby tops reserved • 2 tablespoons balsamic vinegar • optional: 1 red chilli, deseeded and finely sliced
Nutrition Information
Serving Size 1 (202g) Recipe makes 4 servings Calories 76 Calories from Fat 13 (17%) Amount Per Serving %DV Total Fat 1.5g 2% Saturated Fat 0.2g 0% Monounsaturated Fat 0.5g Polyunsaturated Fat 0.5g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 314mg 13% Potassium 665mg 19% Total Carbohydrate 15.5g 5% Dietary Fiber 5.0g 20% Sugars 5.4g Protein 2.6g 5%
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Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking).

If your fillets are 2cm thick, they’ll only need about 2 minutes cooking time. If the fish breaks up, don’t worry as you’ll be flaking it up later anyway. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate.

To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.

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