Name: Kingfish with fennel and lemon vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium fennel bulbs (600g); 1 tablespoon olive oil; 2 tablespoon lemon juice; 1/3 cup firmly packed fresh mint leaves, chopped finely; 1 tablespoon white wine vinegar; 4 kingfish steaks (750g)

Kingfish with fennel and lemon vinaigrette

The robust flavour of kingfish compliments the fennel beautifully. Swordfish will work equally as well. Either way, served with a green salad and grilled cherry tomatoes.you have a healthy, delicious and low-carb meal.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

2 medium fennel bulbs (600g)

1 tablespoon olive oil

2 tablespoon lemon juice

1/3 cup firmly packed fresh mint leaves, chopped finely

1 tablespoon white wine vinegar

4 kingfish steaks (750g)

Method

1.Discard stalk from fennel; cut bulb into quarters and remove core.

2.Combine oil, juice, mint and vinegar in small bowl. Brush fennel with some of the oil mixture. Cook fennel on heated oiled barbecue (or grill pan) about 10 minutes, turning often.

3.Meanwhile, brush fish with some of the oil mixture. Cook on heated oiled barbecue, brushing with more oil mixture during cooking.

4.Serve fish and fennel drizzled with remaining oil mixture; season.

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Ingredients

Method

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