If you’re looking for that nice, guilt-free dish that’s sure to gratify. This is it. Pair with a fine California white or a citrus pale ale.
Serves 4 Prep Time 15 minutes Cooking Time 15 minutes
2 tablespoons extra virgin olive oil 1/4 kilo watercress or spinach leaves salt and pepper to taste 1 teaspoon almond extract 1/2 kilo surgeon fish or labahita fillets juice and zest of a dalandan 1 teaspoon paprika 1/3 cup toasted walnuts
1 Heat olive oil in a pan and wilt watercress or spinach. Season with salt, pepper and almond extract. Set on a plate and set aside.
2 Preheat grill. Season fish with dalandan juice and zest, paprika, and salt and pepper.
3 Cook fish on the grill for a few minutes. Set on top of wilted greens and garnish with walnuts.
Photography by Patrick Martires │Recipe by Jon Em of Paul Calvin's Deli │Styling by Angelo Comsti