FISH STEAKS

FISH  STEAKS:
INGREDIENTS:    


1/2  bunch spinach, blanched and squeezed dry
2  tbsp  each, olive oil, and chopped parsley and chives
1  hard-boiled egg, chopped
1  tbsp  white vinegar
500  g  potatoes, boiled, peeled and cut into 1-cm thick slices
2  tbsp oil
4  firm, white fish fillets
3  tbsp butter
3  cloves garlic, finely chopped
1/2  each, green and red peppers, chopped
1  tbsp lemon juice

METHOD:

• To make salsa verde, place spinach, parsley, chives, egg and vinegar in a food processor and process until combined.
• With the motor running, gradually add olive oil in a thin, steady stream and process until smooth.
• Alternatively, combine all ingredients in a bowl, mash until smooth and rub through a sieve. Carefully fold in potatoes in the salsa.
• Heat oil in a frying pan and shallow -fry fish for 3-5 minutes on each side, or until tender.
• Remove from pan and keep warm. Reduce heat slightly, add butter and cook until just brown.
• Stir in garlic, peppers and lemon juice and cook until soft.
• To serve, arrange fish with potatoes and peppers on a warm platter.

Note:  Serve it with peach and lemon custard dessert for a low-carb meal.