RECIPES FISH MEATS

John Dory with Nectarine and Lychee Salsa

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 3 Ripe Nectarines stone removed and cut into 1cm cubes
  • 8 Lychees stone removed and roughly chopped, juices reserved
  • 1 Small Red Chili deseeded and finely diced
  • 1 tbsp Fish Sauce
  • 4 tbsp Lime Juice
  • 1 tsp Coconut Sugar
  • 1/2 Macadamia Nuts 1/2 cup, roughly chopped
  • 180 g John Dory Fillets 4 pieces, 180 grams each piece
  • 1 Young Asparagus one bunch
  • 1 Broccolini one bunch
  • 2 tbsp Mint finely shredded

Nutrition Information

Qty per
693g serve
Qty per
100g
Energy 509.7082079646kcalcal 73.524443990566kcalcal
Protein 14.848871681416gg 2.1419216273229gg
Fat (total) 13.03gg 1.8795528308691gg
 - saturated 3.04gg 0.43851424450054gg
Carbohydrate 88.5375gg 12.771366750811gg
 - sugars 58.305gg 8.4103858636855gg
Dietary Fibre 6.91gg 0.99675441759827gg
Sodium 748.05780973451mgmg 107.90592278897mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Looking forward to the summer? This John Dory with Nectarine and Lychee Salsa recipe is sure to soothe your summer blues. Increase your omega 3 intake as well as your vitamin A, C and E intake. The nectarines could also increase your dietary fibre and potassium.

Method

  1. Add nectarines, lychees and juices, chili and mint into a small bowl. Mix together fish sauce, lime juice and sugar and toss through nectarine mixture.

  2. Season fish with salt and pepper. Heat a fry pan over a medium/high heat, add 1 tablespoon of coconut oil and place fish in skin side down.Cook for 3 minutes until the skin is crispy.Turn over and cook for a further minute until cooked through.

  3. Bring a saucepan of water to the boil, season with some salt and add asparagus and broccolini, blanch for 1 to 2 minutes, drain. Serve hot vegetables with dory topped with salsa.

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