Hapuku with a Summer Salad
- Prep Time: 20 Minutes
- Serves: 4
Hapuku with a Summer Salad
Simply follow the steps below:
- In a small bowl combine the smoked paprika, celery seeds and chilli (if using). Pat the fish fillets dry, season with salt and pepper. Press the top into the paprika, celery mix to get a good coating and set aside.
- In a medium bowl prepare the salad ingredients, salad greens, radishes, celery, avocado, orange segments, mint and dill. Refrigerate until ready to use.
- Whisk together the reserved orange juice, vinegar and oil. And set aside. Pour this over the salad and toss gently just before serving.
- In a large frying pan on medium to high heat add the 1Tbsp of oil and butter. Once the butter starts to bubble add your fish fillets top side down. Cook for approx 3 minutes until crispy, turn over to cook the bottom and sides for another 3-4 minutes total. The Cooking time will vary depending on the thickness of your fillets. The fish is cooked when it is opaque and cooked through.
- Pour the orange dressing over the salad now and toss gently.
- Gently place your summer salad on the plate and place your fish fillet to the side. Drizzle the fish with any left over juice in the pan. ENJOY!
Hapuku with a Summer Salad Gallery
Ingredients list
- 4 fillets of Hapuku - approx 4cm wide steaks
- Salt and pepper
- 1 tsp smoked paprika
- 2 tsp crushed celery seeds
- Small pinch chill seeds (optional)
- 1 Tbsp of each olive oil and butter
- 200gm mixed salad greens, I used rocket and spinach
- 2 radishes - thinly sliced
- 1 celery stalk - thinly sliced
- 1 firm but ripe avocado - sliced
- 1/4 cup fresh mint leaves - roughly torn
- 1/4 cup fresh dill chopped or 1/4 tsp dried dill
- 2 oranges, segmented. Squeeze the membrane into a bowl to reserve the juice
- 1Tbsp white wine vinegar
- 1 Tbsp Olive oil
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