with Raspberries HT
4 Hot Fish
Fruit Main Course Healthy Eating Gluten Wheat Dairy Free Eggless
fresh or frozen Raspberries
Large Peach, halved, stoned and sliced
tbsp Olive Oil
tbsp Walnut Oil
tbsp Lemon Juice
large Trout Fillets
Place the cranberry juice, raspberries and peach slices in a small saucepan,
bring to the boil then reduce the heat and simmer, uncovered, for 10 to 15
minutes or until mixture is reduced by about half.
Allow to cool slightly then transfer to a blender or food processor and
process or blend until smooth. Strain through a sieve, discarding the solids.
Whisk the olive and walnut oils, lemon juice, salt and white pepper into the
pureed fruit. Allow the sauce to stand at room temperature whilst you cook the
Preheat the grill to hot. Brush the fish with olive oil and place in a
foil-lined grill pan. Grill for 10-15 minutes, turning once, or until the fish
To serve - Transfer the fillets to a warmed serving platter, drizzle with a
little of the fruit sauce, transfer the remaining sauce to a sauceboat to pass
More Seafood & Fish Recipes |
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.