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Dec 19, 2009
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Grilled Labahita

By: Jon Em


Grilled Labahita

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





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