Chipotle-scented steamed mulloway | Fast Ed
Seafood is so god at this time of the year that it is impossible to refuse. This lightly-spiced recipe is so delicious and so healthy that it makes for a perfect early Spring meal.
Ingredients
- 2 chipotle chillies in adobo sauce
- ½ cup extra virgin olive oil
- finely grated zest and juice of 1 lime
- salt flakes and freshly-milled black pepper
- 4 plate-sized mulloway (Jewfish), filleted and pin-boned
- 3 medium potatoes
- 1½ cups frozen peas
- 1 tsp ground cumin
- ½ bunch mint leaves
- ½ bunch parsley leaves
- 2 Tbsp unsalted butter
- 1 cup chicken stock
- 2 Tbsp honey
- 2 medium carrots, chopped
- dill sprigs, pea pods and herb oil, to serve
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