I have a confession to make. I am addicted to
Red Rock Deli Lime and Black Pepper Chips. We pretty much stopped buying them
because we’d open them, Lance would turn his head for 10 seconds and I’d have
eaten the whole packet. Then he’d be all sad that he didn’t get to have a
snack. I seriously have no willpower when it comes to them. BUT, they are too
delicious to give up completely. After a Molloy Island fishing trip, we managed
to keep about a cup’s worth of them to do my second favourite trick (you know,
after making them all disappear instantly)…crumbing fish with them. So. Good.
Obviously lime and pepper are natural friends with fish. Smash a few up, coat
the fish and oven bake them (to make them a little healthier) and you have a
delicious and super easy dinner. And the best part? You have to eat the rest of
the packet!
For a bit of extra oomph, I’ve added some
coconut shreds. And for some contrast, I’ve got a slightly sweet dressed salad
using a blood orange marmalade that Coles currently have in their ‘limited
edition’ collection. You can sub a different marmalade in here if you can’t
find it.
Juice one lime
¼ tsp cracked pepper
1 cup lime and black pepper chips, measure then crush
2 tbsp coconut shreds (unsweetened)
2 fillets firm fleshed white fish (I used black bream)
Blood Orange Dressed Salad
2 tbsp blood orange marmalade
1 tbsp water
1 tbsp lime juice
4 tbsp olive oil
1 tsp yellow mustard seeds
Mixed leaves (spinach, beet leaves, rocket)
Handful grape tomatoes, halved
½ Lebanese cucumber, diced
50g sheep fetta, crumbled
½ pickle, finely diced
Sprinkle of toasted pine nuts, pumpkin seeds and sunflower seeds
Cut the fillets into two ‘strips’. Mix the oil,
lime juice and pepper together, coat the fish in it and allow to marinade while
you do the rest. Approx 10 minutes. Heat the oven to 175C. Place a cooling rack
onto baking tray and spray lightly with oil.
Microwave the blood orange marmalade with the
water for 30 seconds, stir to combine. The idea is to thin out the marmalade.
Set aside to cool.
In a mortar and pestle, or a bowl with the back
of a spoon, crush the chips into breadcrumb sized pieces, with a few bigger
bits. Stir through the coconut shreds. Take each piece of fish out of the oil
mixture and let any excess liquid drip off. Press firmly into the chip mixture
to coat on both sides. Carefully place onto the rack. Repeat until it’s all
coated, then pop it in the oven to bake until golden and cooked through.
Approximately 10 minutes.
Add the lime juice, olive
oil and mustard seeds to the marmalade then whisk to combine. Assemble all of
the salad ingredients except the cheese and nuts/seeds. Dress the salad, then
gently fold through the cheese. Plate, then scatter the nuts and seeds over the
top. Plate up the fish and eat immediately
