Blackened Coley with salsa
- Serves:
- 4
- Share
Ingredients
For the salsa
4 firm red tomatoes
2 medium red or green chillies, finely chopped seeds and all
1 large spring onion, finely chopped
A handful of coriander, chopped
2-3tbsp olive or rapeseed oil
The juice and grated zest of 1 lime
Salt and freshly ground black pepper
2 medium red or green chillies, finely chopped seeds and all
1 large spring onion, finely chopped
A handful of coriander, chopped
2-3tbsp olive or rapeseed oil
The juice and grated zest of 1 lime
Salt and freshly ground black pepper
For the blackening spices
1tsp paprika
1tsp ground dried thyme
1tsp cayenne pepper
1tsp finely ground black pepper
1tsp finely ground white pepper
1tsp garlic powder
1 tsp ground cumin
1tsp ground dried thyme
1tsp cayenne pepper
1tsp finely ground black pepper
1tsp finely ground white pepper
1tsp garlic powder
1 tsp ground cumin
Method
First, make the salsa
For the coley
To serve
Featured products
Coley Fillet - Frozen
Serves 1 - Min 140g
Filleted ready for cooking
£4.95
Sent frozen
Never miss out
Join our seafood club for daily notifications and special offers.
Mark Hix