Spicy Fish Fingers with Grilled Potato Slices Recipe
๐ Total Time: 25 minutes
๐ Prep Time: 10 minutes
๐ Cook Time: 15 minutes
๐ฝ Servings: 4
Description:
A delightful adaptation of a recipe discovered in a supermarket magazine, these Spicy Fish Fingers with Grilled Potato Slices are both quick to prepare and exceptionally tasty. Elevate your dining experience with this gourmet presentation in mere minutes!
Ingredients:
- 1 cup light sour cream
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh lemon rind, grated
- 1 red chile, finely chopped
- 2 cod fish fillets
- 4 potatoes, sliced
- Olive oil, for brushing
- Baby spinach leaves, for serving
- Freshly ground black pepper, to taste
Instructions:
-
Prepare the Marinade:
In a mixing bowl, combine the light sour cream, lemon juice, ground cumin, chopped parsley, cilantro, minced garlic, grated lemon rind, and finely chopped red chile. Stir until well combined. -
Marinate the Fish:
Place the cod fish fillets into the prepared marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for approximately half an hour to allow the flavors to meld. -
Preheat the Grill:
Meanwhile, preheat your grill to medium-high heat. -
Prepare the Potato Slices:
Brush the potato slices with olive oil on both sides, then arrange them evenly on a cooking tray. -
Grill the Potatoes:
Place the tray of potato slices under the hot grill and cook for about 12 minutes, turning them once halfway through, until they are lightly browned on each side. -
Cook the Fish Strips:
While the potatoes are grilling, heat a non-stick pan over medium heat. Remove the marinated fish fillets from the refrigerator and cook them in the preheated pan for 3-5 minutes on each side, or until they are cooked through and golden brown. -
Assemble the Dish:
Once the potatoes and fish are cooked, divide the grilled potato slices between 4 serving plates. Top each serving with a handful of baby spinach leaves, then arrange the cooked fish strips on top. -
Finish with Flair:
Drizzle a little lemon juice over each portion and sprinkle freshly ground black pepper to taste for the perfect finishing touch.
Nutritional Information (per serving):
- Calories: 282.4
- Fat: 1.8g
- Saturated Fat: 0.5g
- Cholesterol: 50.9mg
- Sodium: 98.9mg
- Carbohydrates: 40.9g
- Fiber: 5.6g
- Sugar: 2.5g
- Protein: 26.2g
Recipe Notes:
- Feel free to adjust the level of spiciness by adding more or less red chile according to your preference.
- Serve this dish with a side of your favorite dipping sauce or a crisp salad for a complete meal. Enjoy the tantalizing flavors of this Australian-inspired culinary creation!
