Pan fried trevally with apple vinaigrette
By Kathy Paterson
Recipe from www.bite.co.nz
Trevally is a meaty fish that is complemented here by the texture and acidity of the apple vinaigrette. Serves 4.
- 2 tbsp white wine vinegar, or sherry vinegar
- ½ Granny Smith apple, cored and finely diced (skin on)
- 6tbsp olive oil
- 1 pinch soft brown sugar, good
- 2 tbsp parsley, chopped
- 150g trevally, 4x fillets
- Place the apple and vinegar in a small bowl and using a fork, whisk in the oil. Season with some salt, freshly ground black pepper and the sugar. Whisk through the parsley and set aside.
- Heat a large frying pan over a medium heat. If wished, cut each trevally fillet into medallions (cut on a slight angle to achieve this), or leave as whole fillets. Season with salt and freshly ground black pepper.
- Add a dash of oil to the hot pan and place in the fillets. Cook on one side until the flesh is almost cooked, then turn over and cook the other side for about 30 seconds, be careful not to over-cook trevally as it becomes very dry.
- Serve with the apple vinaigrette, roasted baby potatoes and a salad.