TIP:Â We used sea perch but any white, boneless fish fillets such as snapper, blue-eye cod or barramundi are suitable.
Ingredients
Method
1.
Toss fish in spice mix to coat.
2.
Heat an oiled, large, non-stick frying pan or a barbecue flat plate over a medium heat. Add fish. Cook for 3 to 4 minutes on each side, or until just cooked through. Remove.
3.
Meanwhile, prepare salad kit according to packet directions. Add coriander. Toss to combine.
4.
Divide lettuce leaves, prepared salad kit, nectarines, avocado and fish among four wide salad bowls. Drizzle over aioli. Serve with lime wedges.
