Grilled Tarakihi with Wilted Spinach and Lentils


Tarakihi Fillets (4) 

2 Carrots small diced 

2 Celery Ribs small diced 

1 Small Leek small diced 

1 tsp. Garlic minced 

1 tsp. Fresh Thyme chopped 

2 cups Red Lentils 

2 Cups Chicken or Vegetable Stock 

Olive Oil 

Salt and Pepper 

1 Bunch Spinach  

1 Lemon cut into 4 pieces

Recipe from Chef Rino at XIX Nineteen St.Albert

  1. In a medium sized pot, add 1Tbsp. Oive Oil to pot, heat. Add Carrot, Celery and Leeks. Cook for  few minutes until soft, add Garlic and season with Salt and Pepper. 
  2.  Add Lentils and Stock to pot. Reduce heat to medium-low and cook slowly until Lentils are cooked  but still firm and liquid has been absorbed. (approx. 15-20 mins) 
  3. Remove Lentils from heat and cool. 
  4. Preheat grill or grill pan. 
  5. Pat Tarakihi fillets dry with paper towel. Season with Salt and Pepper. 
  6. Rub grill with oiled cloth so the Tarakihi does not stick 
  7. Cook each side of fish for 2-3 minutes until just opaque in colour 
  8. Squeeze fresh Lemon on fish 
  9. In a hot frying pan, add 1 tbsp Olive Oil, and Spinach. Move Spinach around as it wilts for a few  minutes.  
  10. Turn off heat and season spinach with salt and pepper. 
  11.  Warm up Cooked Lentils, place Grilled Tarakihi ontop and add wilted spinach to Tarakihi.  
  12.  ENJOY!

Products Used In This Recipe