Simple Bassa with Green Salad
I made this a couple weeks ago, when it was a really beautiful day. I wanted something light and refreshing and of course to cook outside on the barbeque. Cooking on a barbeque can produce some great flavours, even when using the gas variety which I did in this case. It can also be a real centrepiece for a family event, something I have learnt from personal experience.
This dish is very simple but its in the execution that you can get some really great results and suddenly find that you may not have cooked enough.
2 Basa Fillets
1/2 cup olive oil
2 cloves of garlic
1 Spanish Onion
Handful of Cherry Tomatoes
1. Take your bassa fillets* and place them into either a marinating container or a large dish.
*You can use any white fish for this, I was simply using bassa because its what I had on hand.
2. Coat the fillets in half of the olive oil, leaving the rest for dressing.
3. Finely mince the garlic and one of the chillies. Distribute evenly over the pieces of fish.
4. Squeeze the juice from one lemon and a pinch of salt over the fillets. If your using a marinade container put the lid on and shake, to evenly cover the fish. If your using a deep dish, get your hands dirty and swash the fillets in the mixture. Place in fridge and leave for about 15 minutes.
5. Heat your barbeque as hot as it can be. Our aim here is for the fish to be crisp on the outside but moist on the inside. As soon as your fillets hit the plate, drop the temperature. Leave the fish, don't move it. The more you move it, the less likely it will be crispy.
6. After about 4-5 minutes, you should see the fish curling up and a little crispy on the edges, turn it then. After another 4-5 minutes, we should be ready to take the fillets off the plate.
The way I serve this dish is on the board I take the fish off the BBQ from, so i cut the fillets into size here and now. This is up to you but I find it saves time. The fish will rest in place how you serve it and gives you time to make the dressing, if not already done while fish was cooking.
7. Take your second lemon and juice as much as you can from it. Make sure you have a way to measure it, either by measuring cups or spoons, or at least take note of how much is there and estimate.
8. We want the equivalent amount of olive oil as the lemon juice, it should be no more than 1/4 cup. Stir vigorously, you should see the mixture start to emulsify.
9. Cut the second chilli into slices and place into mixture along with a pinch of salt.
10. Slice up your salad as you please. You can see in the picture above, my salad is somewhat rough and uneven. Neat salad is boring. Cut your tomatoes at odd angles and tear up your lettuce. Plate everything up next to the fish and pour the dressing all over, fish included.