Pollack fillet with chilli-curry-paste

Name: Pollack fillet with chilli-curry-paste
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Saithe fillet; 4 TABLESPOONS Lemon juice; 1/2 TEASPOON Chilli powder; 1/2 TEASPOON Curry Powder; 7-10 Tbsp Salt; 4 Peaches; 4 Tomatoes; 4 Spring onions; 2 stem(s) Basil; 4 TABLESPOONS Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium grill trays

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Saithe fillet
4 TABLESPOONS Lemon juice
1/2 TEASPOON Chilli powder
1/2 TEASPOON Curry Powder
7-10 Tbsp Salt
4 Peaches
4 Tomatoes
4 Spring onions
2 stem(s) Basil
4 TABLESPOONS Vinegar
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Aluminium grill trays

Directions

1
Wash the fish fillet, dab dry and cut into 4 pieces. Mix lemon juice with chilli and curry powder and about 1/2 teaspoon salt. Spread the fish pieces with it. Carve peaches crosswise. Dip briefly into boiling water, rinse with ice-cold water and remove skin.
2
Halve and stone the peaches. Cut the flesh into cubes. Wash, clean, quarter and seed the tomatoes. Dice the flesh as well. Clean and wash spring onions and cut into rings. Wash basil, shake dry, pluck leaves, chop if necessary. Whip vinegar and oil. Season with salt, pepper and sugar. Mix prepared salad ingredients and mixed seasoning, season if necessary.
3
Wash basil, shake dry, pluck leaves, chop if necessary. Whip vinegar and oil. Season with salt, pepper and sugar. Mix prepared salad ingredients and mixed seasoning, season if necessary. Place the fish pieces on aluminium trays and cook on the hot grill for 5-10 minutes on each side. Delicious with long grilled peppers