Recipe Review: Pure deliciousness. Clementine's have a gorgeous aroma and flavour. They put mandarins to shame (which is good because I don't like mandarins). But... having said that, for those who can't access clementines and like mandarins, I would suggest trying this recipe out with mandarins instead.
Cooking time: 10 – 25 minutes Serves: 4
Preheat oven: Stove top only
For the Salsa
- ½ Green/English Cucumber, cut into small dice
- 4 clementines, peeled and cut into small dice (this is less messy if you have a really sharp knife)
- ½ fresh red chilli, finely minced
- ¼ small red onion, very finely sliced
- 1 tablespoon roughly chopped cilantro (coriander)
- 6 mint leaves, finely sliced
- Juice of 1 lime
- Sea salt
For the Fish
- Four 6 x 180gm fillets of striped bass (or your preferred white fish, we used wild sea bass)
- 2 tablespoons extra virgin olive oil
- Sea salt
1. Combine all the ingredients of the salsa in a mixing bowl. Stir to combine.
2. Heat a grill or grill pan over high heat. Coat the fish with the olive oil and sprinkle with salt.
3. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness.
4. Serve the fish with the salsa and extra lime wedges if you like
This made quite a lot of salsa so if it's just for two of you I would suggest halving the recipe or use it as an excuse to have people over for dinner!