I found this recipe in Delicious magazine this month and I just had to try it out. I almost tried it before I was even fasting! It was easy to prepare taking minutes to make the marinade. THe marinade itself really infused the fish with flavour. I got hubby to fire up the bbq to grill the fillets, but doing it on an inside grill plate would have been just fine. Green rice is an unusual but truly taste provoking dish. I highly recommend you try. Happy cooking and happy advent fasting all xx
4 Jewfish fillets (or other firm white fleshed fish)
1 bunch coriander, stems chopped
1/2 preserved lemon (rind only)
2 garlic cloves
100 ml olive oil
4 spring onions
1 1/2 cups Longrain rice, cooked to packet instructions
4 spring onions, sliced finely
1 bunch coriander, chopped
5 cos lettuce leaves, shredded
For the marinade, place the spring onions, coriander, preserved lemon, garlic and oil in a food processor then season and whiz to puree.
Coat the fish with the marinade, cover and chill for at least 4 hours to marinate.
For the green rice, combine all the ingredients in a large bowl, Season and mix well to combine.
Preheat a bbq or grill pan to medium/high and brush with oil. Chargrill fish for 304 minutes each side or until just cooked. Remove the skin, then flake and serve with green rice and lemon wedges.