After a long tiring day, usually the last thing on my mind is whipping up anything remotely fine dining. Easy and quick are definitely two qualities that I look for while preparing dinner. Somehow my grilled fish with an orange and celery salad manages to be all those things while looking like it could be served at any restaurant.

It is one of those dishes that literally hardly takes any time to make. The actual cooking time is around 5 minutes and the rest is just assembly. One note is that I only make this when I find fish that is fresh because you can really tell.

Make sure that you use really good quality balsamic vinegar. In case you have fennel then you can always use that instead of celery. I actually love using fennel but don't find it too often here.

It is a really gorgeous dish and one that never disappoints.

AuthorAditiCategory, , DifficultyBeginner

An extremely refreshing and vibrant salad which is served over tender soft fish makes for a really great healthy dinner.

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

 500 g Fish (portioned into 4 pieces)
 4 tbsp olive oil
 2 tbsp soya sauce
 1 tbsp ginger garlic paste
 2 tbsp balsamic vinegar
 1 tbsp finely chopped coriander leaves
 2 tsp ginger juice
 2 tsp palm sugar/brown sugar/jaggery
 2 oranges (peeled, deseeded, cut and flesh removed)
 1 celery (sliced into very thin pieces)
 ½ onion (sliced into thin pieces)
 ½ cup baby spinach/rocket leaves
 salt
 pepper

1

Mix 2 tablespoons of the olive oil, 1 tablespoon of the soya sauce and chopped garlic in a glass dish. Place fish in the marinade and coat well. Sprinkle with a bit of salt and pepper and leave aside to marinade.

2

In a bowl, whisk together the other 2 tablespoons of olive oil, 1 tablespoon of the soya sauce, balsamic vinegar, coriander, ginger juice & palm sugar/jaggery. Place the orange flesh, celery and onion into the bowl with the dressing. Mix and keep in the fridge till ready to plate.

3

Heat up your saucepan over a medium to high heat. Grill your fish for approximately 2 - 3 minutes per side. Place on a plate once cooked. Remove the orange and celery from the fridge, toss in the spinach/rocket and spoon over the fish. Finish by drizzling over some extra dressing.

Ingredients

 500 g Fish (portioned into 4 pieces)
 4 tbsp olive oil
 2 tbsp soya sauce
 1 tbsp ginger garlic paste
 2 tbsp balsamic vinegar
 1 tbsp finely chopped coriander leaves
 2 tsp ginger juice
 2 tsp palm sugar/brown sugar/jaggery
 2 oranges (peeled, deseeded, cut and flesh removed)
 1 celery (sliced into very thin pieces)
 ½ onion (sliced into thin pieces)
 ½ cup baby spinach/rocket leaves
 salt
 pepper

Directions

1

Mix 2 tablespoons of the olive oil, 1 tablespoon of the soya sauce and chopped garlic in a glass dish. Place fish in the marinade and coat well. Sprinkle with a bit of salt and pepper and leave aside to marinade.

2

In a bowl, whisk together the other 2 tablespoons of olive oil, 1 tablespoon of the soya sauce, balsamic vinegar, coriander, ginger juice & palm sugar/jaggery. Place the orange flesh, celery and onion into the bowl with the dressing. Mix and keep in the fridge till ready to plate.

3

Heat up your saucepan over a medium to high heat. Grill your fish for approximately 2 - 3 minutes per side. Place on a plate once cooked. Remove the orange and celery from the fridge, toss in the spinach/rocket and spoon over the fish. Finish by drizzling over some extra dressing.

Grilled Fish with an Orange & Celery Salad

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2 Comments

  1. Snigdha Gobburu February 26, 2021 at 9:40 am

    Hello aditi.. how long are we supposed to marinade the fish?

    Reply
    1. Aditi February 26, 2021 at 10:10 am

      Hi!
      If you can manage 30 minutes then that would be adequate. Otherwise 10 minutes is also fine.

      Reply

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