Grilled catfish fillet with salad
very easy
35 mins
35 mins
Ingredients
- 1 Shallot
- 2 small cloves of garlic
- 1 Lime
- 6 Stem(s) Basil
- 2 TEASPOONS Curry "Hara"
- 2 TABLESPOONS White wine
- 1 TEASPOON + 3 tablespoons white wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 cherry tomatoes
- 8 pieces of catfish fillet (approx. 60 g each)
- 2 pistons Chicory
- 1 Head Radicchio
- 1 TEASPOON Honey
- 1-2 TABLESPOONS Orange juice
- 1 TEASPOON Mustard
- 4 TABLESPOONS Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and finely dice the shallot. Peel garlic and chop finely. Wash lime hot and grate half of the peel thinly. Halve lime and squeeze the juice of 1/2 lime. Wash basil, shake dry and chop the leaves very finely, except for 2 stems. Mix the lime juice and zest, shallot, curry powder, basil, garlic, white wine and 1 tsp vinegar to a paste, preferably mortar. Season paste with salt and pepper
- 2
Wash the tomatoes. Wash the fish and pat dry. Coat fish with the paste. Place each piece of fish with 3 cherry tomatoes on a piece of aluminium foil and seal well. Cook on the grill for 15-20 minutes
- 3
Clean and wash the chicory and radicchio and shake dry well. Quarter the salad, season with salt and pepper and grill on the barbecue for about 4 minutes
- 4
Mix 3 tablespoons of vinegar, honey, orange juice and mustard and fold in the oil. Season dressing with salt and pepper. Remove the salad from the grill and sprinkle with the vinaigrette. Remove fish parcels from the grill and open carefully. Arrange fish, tomatoes and salad on plates and garnish with basil
Nutrition Facts
370 kcal
10 g
24 g
22 g
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