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
Photography by Patrick Martires â”‚Recipe by Jon Em of Paul Calvin's Deli â”‚Styling by Angelo Comsti
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!