CRISPY SKIN FISH WITH TROPICAL SALSA

---

PREP TIME 15 minutes
COOK TIME 12 minutes
SERVES 4

INGREDIENTS

1 teaspoon salt

1 teaspoon pepper

1 teaspoon toasted and ground coriander seeds

1 teaspoon toasted and ground cumin seeds

Pinch of chilli flakes

Zest of 1 lime

¼ cup olive oil

4 x 180 g/6 oz fillets of fish, skin on (salmon, ocean trout, blue eye, stripy trumpeter)

METHOD

Step 1

Combine the salt, pepper, toasted and ground coriander and cumin seeds, chilli flakes, lime zest, and olive oil, then brush the mixture over the skin of the fish. Once it’s well coated, heat a large frying pan to medium-high. 

Step 2

When it’s hot, place the fish skin-side down and sear until crispy. Flip the fish to cook the flesh side, and when the meat just starts to separate, it should be done.

Step 3

For the tropical salsa, simply combine all the ingredients and adjust the seasoning to taste.

Step 4

To plate up, place a piece of fish on each plate and top with a generous helping of salsa. Finish with a drizzle of lemon juice over the top. Enjoy!