| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 353 | 20g | 5g | 9g |
| sugars | fibre | protein | salt |
| 3g | 1g | 33g | 1.2g |
Why I Love New Zealand Pan-seared Trevally with Cucumber Dill Relish
I’d like to introduce you to a treasured find from my culinary explorations— a New Zealand recipe that is a sublime blend of flavor, texture, and satisfying delight: Pan-seared Trevally with Cucumber Dill Relish. The source of my inspiration for this dish isn’t a renowned chef, no. It is, rather, the delightful New Zealand coastline, known for its abundant marine life and the rustic flavors of native Kiwi cuisine.
Discovering Trevally: A Flavorsome Journey
While my heart lies in Montana with bison burgers, venison steaks, and huckleberry pies, I’m always on the hunt for fresh inspiration. The fascinating diversity of global cuisine always fires up my imagination. Stepping away from the usual, this New Zealand recipe opened up a whole new world of flavors for me. Trevally — a popular fish used in local Kiwi seafood recipes — quickly found its place in my heart and my kitchen.
Fusion of Flavors: The Special Sauce
Another gem borrowed from this recipe is the Cucumber Dill Relish. This isn’t your everyday tartar sauce. This relish, packed with fresh dill, diced cucumber and red onion, is a refreshing contrast to the rich, firm flesh of the Trevally. This balance of flavors complements and enhances the fish, without overpowering its natural taste.
One can’t help but draw parallels between this dish and the well-loved fish and chips — albeit a gourmet, healthier and tastier version. The Pan-seared Trevally can be perfectly paired with a simple roasted potatoes recipe or a fresh mint and pea salad. As for beverage, a crisp white wine will elevate your meal to the next level.
In conclusion, what I truly love about the Pan-seared Trevally with Cucumber Dill Relish recipe is how it brings the wave of undulating ocean right to your palate — simple, fresh, and memorable. Do give it a try!
What You’ll Need
- 6 Trevally fillets (around 7 ounces each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- For Cucumber Dill Relish:
- 1 English cucumber, finely diced
- 1 small red onion, finely diced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- Salt and black pepper to taste
Method
Step One
Season the Trevally fillets with salt and black pepper on both sides.
Step Two
Heat a large heavy-bottomed pan over medium-high heat. Add the olive oil and butter. Wait for the butter to melt and start to sizzle.
Step Three
Add the Trevally fillets skin-side down. Cook for about 3 to 4 minutes until the skin is crisp. Turn the fillets to the other side and cook for an additional 3-4 minutes until the fish is cooked.
Step Four
While the fish is cooking, prepare the Cucumber Dill Relish. Start by combining finely diced cucumber, diced red onion, freshly chopped dill, white wine vinegar, and sugar in a bowl.
Step Five
Season the relish to taste with salt and black pepper.
Step Six
Once the fish is done cooking, transfer it to a plate and top with a generous amount of Cucumber Dill Relish. Serve immediately. Enjoy your Pan-seared Trevally with Cucumber Dill Relish!
