Recipe - Pan-Seared Red Snapper In Ginger Broth

FOR THE FISH
6 180 g. fillets salmon
A lemon; juice of
1 tablespoon Olive oil
Salt and pepper to taste

FOR THE CORN CAKES

DRY INGREDIENTS
1/3 cup Flour
One fourth teaspoon Baking powder
One half teaspoon Sugar
60 g Polenta
One half teaspoon Salt
Olive oil for frying

WET INGREDIENTS
1 Egg; beaten
20 g Butter; melted
1 cup Fresh corn kernels
One half cup Buttermilk
3 Spring onions; cut or sliced up

FOR THE SALSA
2 Roma tomatoes; finely minced
30 g Capers
1 Red capsicum; finely minced
3 tablespoon Coriander or parsley;
chopped
1 Lime; juice of

First, season the salmon fillets with salt and pepper, then whisk the olive
oil and lemon juice together. Drizzle the lemon mixture over the fish and
set aside for 30 minutes.

Meanwhile, make the corn cakes. Mix together all the dry ingredients. In a
separate bowl or jug, whisk the egg, butter and buttermilk together then
fold in the corn and cut or sliced up spring onions. Set aside.

In a small bowl, mix together the minced tomatoes, capers, minced capsicums,
coriander or parsley and lime juice. Season with salt and pepper.

Heat some oil in a nonstick frypan and add mounds of the corn batter,
cooking until golden brown on both sides. Meanwhile, heat a grill or grill
pan and cook the salmon until just cooked through on both sides, about 4
minutes each side in a grill, 2 minutes each side in a grill pan.

Serve each salmon fillet accompanied by one or two corn cakes and a large
spoonful of the red capsicum salsa.

Converted by MC_Buster.

Per serving: 1568 Calories (kcal); 56g Total Fat; (31% calories from fat);
129g Protein; 140g Carbohydrate; 500mg Cholesterol; 2571mg Sodium Food
Exchanges: 7 Grain(Starch); 15 Lean Meat; 3 Vegetable; One half Fruit; 6
One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.