Top Your Grilled Fish with a Sweet Roasted Red Pepper Sauce
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features one fish and one vegetarian meal using readily-available ingredients, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Grilled Fish with Roasted Pepper Sauce and Lentil, Beet and Herb Salad
Here’s a great dinner for two that is high in protein and low in carbs. It’s a great healthy meal for those who are choosing to take a little more control over their health this year or this Lenten season.
YIELDS: 2 Servings
COOK TIME: 30 mins
INGREDIENTS
- For the fish:
- 2 5-ounce fish fillets
- ¼ cup green seasoning
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- For the sauce:
- 2 roasted red sweet peppers (available to purchase/make your own)
- 1/3 jalapeno pepper, seeds removed
- 2 chadon beni leaves
- 2 cloves garlic
- For the salad:
- ¼ cup dry lentils
- 1 beet, roasted or boiled
- 2 sprigs mint
- ¼ cup parsley, chopped
- 2 chadon beni leaves
- ½ teaspoon cumin
- 1 lime, juiced
- 1 tablespoon olive oil
- Feta cheese for garnish
DIRECTIONS
- Season the fish fillets with green seasoning, garlic, oil, salt and pepper. Set aside for at least 1 hour in the fridge.
- In a medium saucepan with boiling water, add lentils and cook until tender but not mushy. Strain and cool.
- Add cumin, lime juice, chopped herbs and olive oil to the lentils and stir to combine.
- Chop the beet into small cubes and add to the lentil salad; stir again to combine. Add salt and pepper to taste then cover and place in the refrigerator until ready to serve.
- To make the sauce, add all ingredients to a blender and pulse until smooth.
- Over a medium-high greased grill, or sauté pan, cook fish for 3-5 minutes on each side depending on the thickness, until fully cooked.
- To serve, divide the salad onto two plates. Place the grilled fish over the salad and spoon the desired amount of sauce over top. Sprinkle with feta cheese and enjoy.
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