≡ Meat Recipes +

Grilled Fish (with Pear & Rocket Salad)           SOURCE       COLES MAGAZINE           INGREDIENTS 2 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon tarragon, chopped 4 x 200g basa fillets 100 g rocket 1/4 cup pine nuts, toasted 1/4 cup parmesan, grated 2 pears, cored, thinly sliced INSTRUCTIONS 1.   Whisk together oil, lemon juice and tarragon. Place fish in a shallow dish and pour over half the tarragon mixture. Turn to coat. 2.   Toss together remaining ingredients and remaining tarragon dressing. Set aside. 3.   Grill or pan-fry fish for 1-2 mins each side, until golden and cooked through. Serve with pear salad.