Very nice with a teaspoon of chilli jam on the side and also a potato rosti is a great accompaniment to this dish
Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup
Whisk in the butter – a piece at a time off the heat – until you have a nice sauce consistency
Add the lime juice to balance out the richness of the butter & season with salt & pepper
Heat a frying pan and cook the fish skin side down until golden then turn over
In another pan – fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach – to lose as much water as possible)
Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.
Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival
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