Sweet and Spicy Fish

I purchased some beautiful looking gummy shark pieces last night and didn't want to do it an injustice by just crumbing and frying them.  I wanted something light but flavoursome yet not overpowering as to spoil the flavour of the fish itself.

I had spied a chicken recipe quite a while ago which I had kept in my mind for a rainy day but knew that the ingredients were exactly the flavours I was looking for to compliment the fish fillets.

Sweet from the honey and spicy from the subtle mix of mustard, coriander and chilli made for a wonderful flavour combination.  Not an overly heavy thick sauce either to smoother the meal rather a light jus which complimented and topped off the whole meal.

And another added bonus was the quickness in which this meal came together -  a  brilliant weeknight wonder with dinner on the table in around 30 minutes.

Sweet and Spicy Fish

(Recipe adapted from Woman's Weekly 70 Family Meals for Under $10)

Serves: 4

ProPoints per serve: 10

1 kilogram shark fillets or other firm fish fillet, cut into 8 equal size portions

1/4 cup fresh lime juice

 2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon wholegrain mustard

1 tablespoon fresh coriander, chopped

1 individual spring onion, finely chopped

2 clove fresh garlic, crushed

1 fresh red chilli, deseeded and chopped finely

1/2 cup basmati Rice

 Preheat oven to 180 degrees Celsius.

Line an oven tray with baking paper and arrange flake on prepared tray.

In a jug combine lime juice, honey, soy sauce, mustard, coriander, spring onion, garlic and chilli.  Brush half over fish fillets.  Place in oven and bake for 10 minutes.

Meanwhile cook rice as per packet instructions, drain and keep warm.

Turn fish fillets and baste with remaining sauce mixture.  Bake for a further 10 minutes.

Serve on a bed of rice and steamed vegetables of choice.  Drizzle pan juices over fish and rice.

(click here for a printable version of this recipe)