Ingredients
FENNEL SPICE MIX:--
100 g fennel seeds
1 tbsp SIDS CRAZY SALT
4x 80 g kingfish fillets, skinned & boned
rice bran oil
SALAD:--
100 g fennel bulbs, fine sliced
3 oranges, peeled & segmented
80 g black Kalamata olives, pitted
handful of fresh watercress
10 fresh mint leaves
1 long red chilli, deseeded & fine sliced
50 ml EV olive oil
SIDS SALT & PEPPER to taste
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Fennel Mix - combine ingredients, including SIDS SALT & PEPPER and SIDS CRAZY SALT, in a pan and cook until spices are fragrant. Cool then grind and roll fillets in the spice mix.
In a large pan or BBQ plate, cook fillets for 30-40 seconds on each side until sealed evenly but still rare in the centre. Set aside and keep warm.
Place all salad ingredients in a bowl and toss with SIDS RASPBERRY VINEGAR.
To serve, divide salad among 4 plates then cut fish into 5 mm slices and arrange on salad.
