Blackened Trevalley in Citrus dressing (using 4 Screaming Seeds spice blends)

6 May 2015

(Serves 2–3)

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.”



  • 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


  • 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



  1. Mix together all dry ingredients except the rice. Coat fish portions with the seasoning mix
  2. Cook the rice
  3. When the rice is nearly ready, place oil in a heavy frying pan and heat until very hot.
  4. Fry fish portions for 1–2 minutes or until coating has become dark brown to black in colour

Citrus Dressing

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


  1. 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
  2. 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.
  3. Drizzle with the Citrus Dressing

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


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