The Times Magazine 35Eat!
HAIRY BIKERS
SPICED FISH AND SALSA
Serves 4Fish is high in protein and low in
calories. This dish is inspired by a
dish we cooked in a bikers’ bar in the
Ozarks on our Route 66 adventure.
Little did we realise that our new
healthy version would taste just
as good. A firm-fleshed fish is best- one that doesn’t flake too easily.
The salsa works beautifully with
the fish, as does a dish of rice and
peas, or you could just opt for some
green veg for a lower-calorie meal. - 4 fish fillets, such as snapper,
sea bass or bream, skinned - Sea salt
- 1 tsp melted butter or olive oil
- Zest of 1 lime
For the rub- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground allspice
- ½ tsp cayenne
- ½ tsp ground black pepper
For the cucumber and mango salsa- Half a cucumber, deseeded
and finely diced - 1 fairly firm mango, peeled,
stoned and finely diced - Half a red pepper, finely diced
- Half a Scotch bonnet chilli,
deseeded and very finely diced - Zest and juice of 1 lime
- A few basil or parsley
leaves, shredded - A pinch of salt
- Preheat the oven to 180C (200C
non-fan) and line a baking tray with
baking parchment. - For the salsa, cut the cucumber in
half lengthways and remove the seeds
with a spoon, then dice the flesh. Mix
with all the other ingredients and
leave to stand until the fish is ready. - Mix together all the ingredients
for the rub. - Sprinkle the fish fillets with salt
followed by a light dusting of the rub
on both sides. Mix the melted butter
or oil with the lime zest and 1 tsp
water. Dab this over the fillets. - Place the fish on the baking
tray and roast in the oven for
12-15 minutes until cooked through.
Lovely served with the salsa and
some rice and peas.
CALS
320
COOK
15 MINS