Grilled pike perch with a herb topping

Grilled pike perch with a herb topping

Total: 45 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 811 kcal
, Fat: 45 g
, Carbohydrate: 63 g
, Protein: 36 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Herb topping

2 bunch coriander, roughly chopped
1 bunch peppermint, roughly chopped
80 g macadamia nuts
50 g butter, soft
1 organic lime, grated zest and the juice
1 garlic clove, cut in half
¼ tsp chilli flakes
½ tsp salt

Basmati rice

250 g basmati rice
4 dl pineapple juice
1 dl water
½ tsp salt

Charcoal/gas/electric grill

4 skinless pike-perch fillets (each approx. 150 g)
1 tbsp olive oil
1 tsp salt
a little pepper
70 g macadamia nuts, coarsely chopped
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How it's done

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Herb topping

Place the coriander in a measuring cup along with all the other ingredients up to and including the salt, puree.

Basmati rice

Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the rice in a grill tray, add the pineapple juice and water, season with salt. Cover the grill tray.

Charcoal/gas/electric grill

With the lid down, cook the rice over/on a medium heat (approx. 200 °C) for approx. 15 mins.

Brush the fish with oil, season, add the topping, press down gently. Place the fish next to the grill tray. With the lid down, grill the fish alongside for approx. 6 mins. Separate the rice with a fork, mix in the nuts and serve with the pike perch fillets.

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