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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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