Tiger Flathead Fillets with Pear & Walnut Salad
Ingredients (Serves 4)
4 x 180g Tiger Flathead fillets, skin off, bones removed
½ cup extra virgin olive oil
2 teaspoons horseradish cream or freshly grated horseradish
A squeeze lemon juice
2 large pears, sliced, no skin
1 bunch watercress, picked and washed (see notes)
1 cup bean sprouts, tailed
125g shelled walnuts
Salt and cracked black pepper
Combine horseradish cream, lemon juice and half the olive oil in a large bowl. Add the pears, watercress, bean sprouts, walnuts, salt and pepper and gently toss to combine. Divide the mixture between plates.
Pat the fillets dry on some paper towel. Sprinkle with salt and pepper.
Heat a heavy-based frying pan, BBQ or chargrill over a medium heat, add remaining olive oil and fry fillets, in a single layer, turning once, until they are opaque and flesh flakes easily when tested with a fork.
Arrange the fillets on top of the salad and serve immediately.
Notes: 100g wild or baby rocket, washed and dried, can be substituted for the watercress.
Pears could be lightly pan fried on BBQ before adding to salad.
Alternative Species Hussar, Morwong, Tarwhine, Whiting.