Brilliant contrasting flavours which complement each other.
Ingredients (serves 4)
- 1–1 1⁄2 kg red snapper, scaled
- dried rigani (oregano)
- lemon juice
- lemon pepper
- olive oil
Pear and Walnut Salad
- 2 fresh pears
- lemon juice
- bunch baby spinach
- 1⁄4 cup walnut oil
- 1⁄4 cup good quality walnut halves
- 1 teaspoon balsamic vinegar
- 1 finely spring onion, chopped
- cracked pepper and salt
- snow pea sprouts
- 1 tablespoon olive oil
Make two criss-cross cuts into the flesh of the fish at midway point on each side. Rub both outside incisions and all of the cavity with the rigani, lemon juice and lemon pepper. Brush the whole fish with olive oil. Wrap fish in foil and place on a pre-heated barbecue plate or grill. Barbecue for 30 minutes, turning several times for even cooking. To test if it’s ready, insert a knife into the fish and gently pull away to ensure flesh is just white and not transparent.
For the Pear and Walnut Salad
Peel and slice pears. Sprinkle with lemon juice to avoid discolouring. Wash baby spinach, shake dry, tear into small pieces and place on a white platter. Add sliced pear overlapping each slightly. Gently heat 1⁄3 of the walnut oil in a non-stick pan. Add the walnuts and toast for 3–5 minutes. Drain walnuts onto kitchen paper and then sprinkle over pears.
Mix vinegar with spring onion, pepper and salt. Add the tablespoon of olive oil to the vinegar mixture whisking until well blended. Gently and evenly pour dressing over spinach and pears. Top with snow pea sprouts and serve immediately.
Feeding the Dinosaur Gene
Pam Mitchell and David Mitchell
RRP $19.95 – Buy on Booktopia for $18.95
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