Grilled Snapper on Pumpkin Gnocchi

Goes with Viognier
Seach recipes by course:

Entree Entree
Main Main
Dessert Dessert

Search recipes by main ingredient:

beef beef
poultry poultry
pork pork
lamb lamb
seafood seafood
vegetarian vegetarian
sweets sweets

Viognier

Ingredients


Snapper fillet – 180g per person
Pumpkin gnocchi, packet, 400g
Rocket
Feta, 100g cubed
Watermelon, cut into 1-1.5cm cubes
Lemon juice, 30ml
Extra Virgin Olive Oil (EVOO)
Red wine vinegar, 20ml
Ras el Hanout spice
Salt and ground pepper for taste

Method

 
Serves 3

  1. Sprinkle lemon juice, salt and pepper over the Snapper fillets, set aside for a few minutes.
  2. Boil water and heat gnocchi. Remove from saucepan and cool with cold water. Heat oil in small pan and add gnocchi, fry until golden.
  3. Heat EVOO in pan over medium heat, add fish and grill turning once til just cooked through.
  4. For dressing, mix equal parts of EVOO, red wine vinegar, lemon juice with a sprinkle of the spice blend – adjust for your taste.
  5. Meanwhile toss rinsed rocket, watermelon cubes and feta together and set on plate.
  6. Once fish and gnocchi cooked, set on plate with salad and drizzle the dressing over the salad and fish.


Recipe by LittlePearl


Recipe Reviews & Comments


The recipe is not yet reviewed or commented... be the first to comment on this recipe!

Write a review or comment


 
Full name
E-mail
Comment
 
    No thanks, don’t sign me up for Deakin news. Submit