Recipe for 4
1kg perch fillets (you may use any
other type of fish you like)
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/3 teaspoon freshly ground black pepper
Mandarin Mint Salsa:
1/3 cup diced fresh mandarins
3 tablespoon finely chopped red bell pepper
2 tablespoon sliced green onions
Juice of a fresh lemon
1 tablespoon finely chopped fresh mint
First we need to prepare the sauce, stir together all ingredients for salsa and keep covered until ready to serve.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the fish fillets on a large piece of aluminium foil. Whisk together the butter, lemon juice, paprika, and black pepper. Brush the mixture onto the fillets.
Cook on the preheated grill about 8-10 minutes, turning once.
Serve with a large scoop of Nectarine Mint Sauce over the fish fillets. Enjoy!