Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the preserved lemon relish by combining 1 whole finely diced preserved lemon, 0.5 medium finely diced red onion, 0.25 cup chopped fresh coriander, 0.25 cup chopped fresh mint, 2 minced garlic cloves, 1 inch grated fresh ginger, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 0.5 teaspoon granulated sugar, 0.25 teaspoon salt, and 0.125 teaspoon black pepper in a small bowl.

2. 2

   Pat dry four 150 gram Kingklip fillets with paper towels and season both sides generously with a pinch of salt and a pinch of black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat until the oil is shimmering.

4. 4

   Carefully place the seasoned Kingklip fillets into the hot pan and pan-sear for 3 to 4 minutes per side, until they are golden brown and cooked through.

5. 5

   Once cooked, remove the pan-seared Kingklip fillets from the pan and allow them to rest on a plate for a couple of minutes.

6. 6

   To serve, place each pan-seared Kingklip fillet on an individual serving plate and spoon a generous amount of the prepared preserved lemon and herb relish over each piece of fish.