Dinner tonight...

I haven't posted in so long so I thought I'd just quickly share a new favourite recipe. Basically you marinate the fish and put it in the freezer to barbecue or make a curry with at a later date. The whole family loves it and it's so quick! It's from Donna Hay FEB/MARCH issue 2010. (Sorry I have no pictures.)

Marinade Recipe: Coriander, mint and lemon fish.

Process the following ingredients until smooth:

8 cloves garlic, crushed

2 cups chopped coriander leaves

1/4 cup lemon zest

1/2 cup vegetable oil

sea salt and cracked pepper

Poor over 1.6kg of white fish fillets and toss to coat.

Divide into 4 portions and freeze for up to 3 months.

Fish and Pea Curry Recipe:

Heat 1T vegetable oil in a deep sided frying pan over high heat. Add 1t each chopped ginger, ground coriander and 1 chopped red chilli. Cook for 1 min.

Add 1 portion of (the above) fish and cook for 2 mins. Add 1 cup coconut milk, 2t fish sauce, reduce heat and cook for 5 min. Add 200g sugar snap peas and cook for 2 min. Serve with coriander and steamed rice. Serves 2

Have a good week!