Recipe by: Abigail Donnely
Photographer: Jan Ras
Photographer's Assistant: Faye Jackson
Kabeljou and strawberries with tzatziki and granadilla dressing
Preparation 30 minutes
Cooking 5 minutes
Woolworths farmed Kabeljou 4 fillets
Parsley 4T, roughly chopped
Woolworths baby micros, to garnish
For the tzatziki
English cucumber 1, seeds removed and grated
Fat free Bulgarian yoghurt 2 cups
Lemon 1, juiced
Salt to taste
For the granadilla dressing
Granadillas 4, pulp removed
Garlic 2 cloves, finely grated
White wine vinegar ¼ cup
Olive oil 4T
Salt and freshly ground pepper to taste
1 Place the Kabeljou fillets on a tray, skin side up and steam for 5 minutes at 100°C. Once the fillets are cooked simply peel back the skin and discard.
2 For the tzatziki: Add the grated cucumber to a mixing bowl along with the yoghurt, lemon juice and salt. Mix to combine.
3 For the dressing: Combine the granadilla pulp, honey, garlic, white wine vinegar, olive oil, salt and freshly ground black pepper until well mixed.