Cooking Time: 30–45 minutes

“You may leave out the breadcrumbs from the seasoning mix to get a much more spicy effect and flavour to the fish.”

Ingredients:

Fish
300 g (1 large fillet) trevally, sliced on 45° angle and about 5 mm thick
2 tablespoons Screaming Seeds ‘Virgin Island Mix’
2 tablespoons Screaming Seeds ‘Marrakesh Magic’
2 tablespoons Screaming Seeds ‘Southern Cajun’
2 tablespoons Screaming Seeds ‘Dukkah’
1 cup long grain rice
4 tablespoons oil

Salad
50 ml balsamic vinegar
50 ml extra virgin olive oil
3 cups mixed lettuce leaves (gourmet salad mix)
1 cup baby spinach leaves
½ Spanish onion, sliced
3 Roma tomatoes, sliced into wedges

Citrus Dressing
1 cup Greek-style yoghurt
1 orange, zested and juiced
1 lemon, zested and juiced
2 limes, zested and juiced
¼ cup mint leaves, chopped

Method:

Fish

• Mix together all dry ingredients except the rice. Coat fish portions with the seasoning mix

• Cook the rice

• When the rice is nearly ready, place oil in a heavy frying pan and heat until very hot. Fry fish portions for 1–2 minutes or until coating has become dark brown to black in colour

Citrus Dressing

• While the rice is cooking, combine all dressing ingredients and mix well

Salad

• Whisk together the balsamic vinegar and olive oil. When the rice and fish are ready, combine all salad ingredients including the vinegar and olive oil mix

• Arrange the salad on a section of the plate. Then place a flat bed of rice on another section and lay on top the fish portions so they are overlapping. Drizzle with the Citrus Dressing

Recipe kindly donated by … Thomas Nawar, Wool Exchange Hotel Bistro