Pan-Seared White Fish
with Curry Clementine Slaw
(recipe serving size – 4 people)
For the dressing:
1/2 cup olive oil
1 tb honey
1 tsp curry powder
1 tsp cracked black pepper
3/4 tsp kosher salt
4 cloves garlic, finely minced
Juice of 2 lemons
Combine the ingredients in a jar and set aside.
For the slaw:
1 head of radicchio, sliced thin
1 head of endive, sliced thin
Segments of 6-8 clementines
1 pepper (bell pepper or poblano), halved lengthwise and sliced
1 cucumber, halved lengthwise and sliced
Combine the radicchio, endive and pepper in a bowl. Coat with 1/4 cup of the dressing and let the slaw rest, allowing the ingredients to incorporate.
For the fish:
4 white fish filets (tilapia, flounder, trout, etc..)
1 tb olive oil
1 tsp kosher salt
1/2 tsp cracked black pepper
Sprinkle the fish with the salt and pepper. Coat a large pan with the olive oil over medium-high heat and sear the fish filets on each side for 2-3 minutes. Place the fish on a plate and cover to keep warm.
Finishing the slaw:
Sauté the radicchio, endive and pepper mixture in the same pan you used for the fish for 1-2 minutes until the slaw has wilted slightly. Return the sautéed slaw to the bowl and gently fold in the clementine segments.
Bringing it all together:
2 avocados, sliced
8 oz feta cheese, hand crumbled
1 tsp curry powder
1 tsp kosher salt
1 tsp cracked black pepper
Place 1 piece of fish on a plate. Gently scoop a healthy amount of slaw onto the fish. Place half an avocado next to the fish and sprinkle with a pinch of curry power, salt and pepper. Drizzle some of the remaining dressing over the fish and slaw and top with the crumbled feta cheese.
Serve while warm and enjoy!
Reblogged this on ravenhawks' magazine and commented:
Awesome!!
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