Kingfish With Fennel & Lime Salt
"A quick entree. Make sure you use the freshest fish. It is best to sit the fish out of the fridge 15 mins before serving so it is not ice cold when you serve it."
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1⁄2 teaspoon white peppercorns
- 1⁄2 teaspoon fennel seed
- 1 teaspoon lime zest
- 2 teaspoons sea salt
- 200 g kingfish, fillet
-
Cucumber dressing
- 1 tablespoon red spanish onion, finely diced
- 2 teaspoons fresh lime juice
- 25 ml extra virgin olive oil
- 1⁄2 lebanese cucumber, seeded
- micro herbs, to garnish
directions
- Roast spice until fragrance released, set aside to cool.
- For dressing, combine onion and lime juice and set aside for 5 mins, then add oil and cucumber. Set aside.
- In a mortar and pestle combine spices and just crush, then add the zest and 2 tsp sea salt. Set aside.
- Slice kingfish into thin slices. Plate up and then spoon over dressing, sprinkle with lime salt and scatter with micro herbs.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
