Garlic Olive Herb Sundried Tomato Marinated Blue Grenadier

Garlic Olive Herb Sundried Tomato Marinated Blue Grenadier

Posted 2014-05-19 by HappyManfollow
Using mostly natural and raw ingredients for a marinade is a simple and healthy way to make and enjoy fresh fish fillets. This recipe ensures the fish is just cooked in order to deliver a super soft and moist texture with intense infused natural flavours.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 2-3 servings

2 pieces fresh blue grenadier fillets, about 400g, thin skin on
2 tbsp olive herb leaves
2 tbsp sun-dried own-grown cherry tomatoes
4 garlic cloves, finely chopped
sea salt and cracked black pepper
1 tsp fresh lemon juice
1 tbsp olive oil
olive oil cooking spray
1 1/3 cup corn couscous
water to cook couscous
1/4 cup raisin
Tartar sauce/greek yogurt to serve


  • Chop the fillets into halves. Pat dry.

  • In a mixing bowl, add olive herb leaves, chopped sun-dried tomatoes, chopped garlic cloves, lemon juice, some sea salt & pepper and 1 tbsp olive oil.

  • Use your clean hands to rub the mixture over the fillets thoroughly. Cover and and refrigerate for half hour.

  • The olive herb has a similar intense flavour of pickled olive. It can be used as a substitute for fresh olives in culinary.

  • Meanwhile, prepare the cooked couscous in a saucepan as per the packaging instructions.

  • Return cooked couscous to the saucepan with a bit olive oil or butter (optional). Toss with raisin and some olive herb leaves.

  • Spray olive oil on a frypan over medium heat. When it begins to smoke, place the fish fillets onto the pan, with skin facing down.

  • Pan fry for about 3 minutes. Don't flip to another side. Because this time is using a half pan-fry and half steam method.

  • Reduce to low heat. Cover with lid and cook for 3-5 minutes, depending on the thickness of the fillets.

  • This method is a way to make a thin crisp skin while maintaining a very soft and moist fish meat.

  • Divide and arrange cooked couscous and fillets on serving plates.

  • Serve immediately with a small bowl of tartar sauce/greek yogurt of your preference.

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