Pan-Grilled Fish ,Pea and Mint Purée Recipe | WW TASTE
Delight in this pan-grilled fish recipe served atop a creamy pea and mint purée. Perfectly cooked fish is paired with vibrant flavours, making it an excellent light meal.
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 taste.co.za.
Ingredients
- Olive oil, for greasing
- 2 portions yellowtail (about 180 g each), filleted
- Sea salt and freshly ground black pepper
- Celery, thinly shredded
- Cucumber, thinly shredded
- A handful of pea shoots (if available)
- Lemon wedges, for serving
- For the pea-and-mint purée:
- 250 g frozen peas
- ¼ cup cream
- ¼ cup vegetable stock
- 1 clove garlic, crushed
- 2 T mint leaves
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