Fish fillet with chili-curry-paste

Name: Fish fillet with chili-curry-paste
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Saithe fillet; 3 TABLESPOONS Lemon juice; 1/2 TEASPOON Chilli powder and curry; 4 Peaches or nectarines; 4 medium-sized tomatoes; 1 collar Spring onions; 2-3 stem(s) Basil; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 7-10 Tbsp Aluminium grill trays

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Saithe fillet
3 TABLESPOONS Lemon juice
1/2 TEASPOON Chilli powder and curry
4 Peaches or nectarines
4 medium-sized tomatoes
1 collar Spring onions
2-3 stem(s) Basil
3-4 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
7-10 Tbsp Aluminium grill trays

Directions

1
Wash the fish, dab dry and cut into 4 pieces. Mix lemon juice, chilli powder and curry. Spread the fish with it
2
Wash, halve and stone the peaches. Wash tomatoes, quarter and possibly pit them. Dice both. Clean and wash spring onions and cut into fine rings. Wash basil, cut leaves finely
3
Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil. Mix the prepared salad ingredients and marinade, leave to stand for a while
4
Place fish pieces in grill trays. Grill on the hot grill for 5-6 minutes on each side. Season with salt. Season salad to taste. Arrange everything