Ingredients:
2 oranges
1 fennel bulb
4x 180 g ocean trout, skinned and boned and sliced into fillets
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1.2 cup toasted almonds
1 cup baby salad
Salt snd pepper to taste
Segment the oranges into fillets with the sliced fennel bulbs and heat the grill to high. drizzel the fish with olive oil and rub with salt and pepper to taste. Cook for 1/2 an hour and set aside ti cool. Place in a salad bowl with the other ingredients and drizzel with salad dressing.
My beloved graddaughter Joy adores this dish. She and her husband, Panayiotis, have an adorable baby girl called Anastasia!!!!
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