Monday, February 25, 2013

Grilled Fish Cutlets with a Tangy Salsa

This summery dish of grilled fish cutlets with a fresh, tangy salsa is one of our featured Pick n Pay recipes this month. You can use any sort of firm-fleshed fish cutlet, fresh or defrosted from frozen, and these can be cooked on a griddle pan, under your oven grill or on the braai. Don't forget to pop into Pick n Pay today to get all the ingredients you need!

Serve up this healthy fish dish in 30 minutes with a fusion of flavour using coriander and apricots.


700 gram Fish cutlets
Juice of ½ lemon
20 millilitre Fresh coriander, finely chopped
80 gram Soft apricots, chopped
½ Red onion, finely chopped
1 Medium yellow pepper, finely chopped
480 gram Plum tomatoes, seeded and finely chopped
2 Cucumbers, seeded and finely chopped
1 sachet KNORR Sweet & Sour Sauce
40 millilitre Olive oil
500 gram Boiled new potatoes or 200 g brown rice


Combine cucumbers, tomatoes, yellow pepper, red onion, apricots and coriander in a small bowl.

Add a squeeze of lemon juice.

Rub the fish cutlets with olive oil and the dry KNORR Sweet & Sour Sauce sachet contents.

Marinate for 30 min.

Place cutlets on a griddle pan or braai and cook until browned on both sides.
Serve fish with salsa and 500 g boiled new potatoes or 200 g brown rice.

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