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Also known as Cod Fish, Gindara is a soft and creamy fish that you can enjoy with a tangy salsa.
1. Season gindara with MAGGI MAGIC SARAP,® pepper, lemon zest and olive oil. Set aside for 30 minutes.
2. Meanwhile, prepare salsa by combining pomelo, orange and red onion in a bowl. Season with salt, lemon juice, chili, cilantro, sugar and pepper. Add olive oil, mix and check seasoning. Set aside in the refrigerator.
3. Preheat a clean grill over medium high heat. Remove lemon zest and grill fish steaks for 2 minutes per side. Set aside to rest for 10 minutes.
4. Transfer citrus salsa in a serving plate and place grilled fish on top. Serve immediately.
Gindara is rich in selenium. Selenium is a component of enzymes that play a role in preventing cell damage.
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Grilled Gindara with Citrus Salsa
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1/2 kg gindara, cut into 4 serving pieces
1/2 sachet 8g MAGGI MAGIC SARAP®
1/8 tsp freshly ground pepper
1 pc lemon, zest and juiced
1 tbsp olive oil
1 pc 4 segments pomelo, peel and break into bite-size pieces
1 pc large oranges, cut into supremes
1 pc small red onion, thinly sliced
1 pc red chili, minced
1 tbsp minced cilantro
1/8 tsp salt
1/8 tsp pepper
1 tsp sugar