Blue-eye with orange and olive salsa

title="Blue-eye with orange and olive salsa"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Blue-eye-with-orange-and-olive-salsa.jpg" srcset="https://img.taste.com.au/XKwiSext/w720-h480-cfill-q80/taste/2016/11/blue-eye-with-orange-and-olive-salsa-55249-1.jpeg 720w, https://img.taste.com.au/YzzBis9T/w643-h428-cfill-q90/taste/2016/11/blue-eye-with-orange-and-olive-salsa-55249-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Blue-eye with orange and olive salsa"
/>

(3) Rate it

• 0:20 Prep


• 0:04 Cook


• 
  4 Servings


• Capable cooks

Start the week on a healthy note with this gorgeous blue-eye recipe.

Featured in
Paleo recipes, Quick meals

Ingredients

• 2 oranges


• 1 garlic clove, crushed


• 2 large tomatoes, seeds removed, diced


• 1/2 cup (50g) pitted black olives, chopped


• 1 tablespoon extra virgin olive oil


• 2 tablespoons small basil leaves


• 4 x 175g skinless blue-eye fillets (or other firm white fish)


• Olive oil spray

Method

• 
  
  
  Step 1
  
  
  
  
  Peel and segment oranges, holding them over a bowl to catch the juices. Halve the orange segments and place in a separate bowl with 2 tablespoons of the juice. Add the garlic, tomatoes, olives, oil and basil leaves. Gently toss to combine, then season with sea salt and freshly ground black pepper. Set the salad aside while you cook the fish.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a frypan over medium-high heat. Season fish with salt and freshly ground black pepper, then spray with oil. Cook for 2 minutes each side or until cooked through. Divide the fish among plates and serve topped with the salsa.
  
  
  

• Paleo

Nutrition

• 1226 kj

  Energy




• 10.3g

  Fat Total




• 2.1g

  Saturated Fat




• 2.7g

  Fibre




• 38.5g

  Protein




• 70mg

  Cholesterol




• 265mg

  Sodium





• 9.8g

  Carbs (total)

All nutrition values are per serve

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: delicious.

Source: taste.com.au