PISTACHIO CRUSTED LINEFISH WITH GRAPE SAFFRON SALSA | SA Garden and Home
Share in the celebrations by recreating Garden and Home’s 65th-birthday lunch using these scrumptious recipes from top events company By Word of Mouth (bywordof
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gardenandhome.co.za.
Cooking tools:
- Food processor
- Skillet
- Grill pan
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Fork
- Spatula
- Measuring spoon
- Measuring cup
- Stove
- Plate
- Serving platter
Ingredients
- 1 medium red onion, finely diced
- 3 garlic cloves, peeled and finely diced
- 1 mild fresh red chilli, seeded and finely chopped
- 45ml flat-leaf parsley leaves, chopped
- 32 seedless green or red grapes, halved
- 3 Roma tomatoes, diced
- 5ml saffron threads, lightly toasted
- 45ml sherry vinegar
- 60ml olive oil
- salt and ground pepper
- 6 linefish fillets, about 200g each
- 80g cornmeal or polenta
- 80g toasted pistachios, ground in a food processor
- 2 eggs
- 45g butter, for frying
- grilled lemon halves, rocket, baby herbs and homemade potato crisps, to serve
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