Blue-eye with watercress and radish salad

Method

• 1
  Combine 2 tablespoons of lime juice with the paprika in a bowl. Place the fish fillets in a shallow dish and pour over the lime juice mixture. Set aside for 5 minutes.
• 2
  Heat a lightly oiled chargrill or barbecue to medium-high. When hot, add the fish f llets and cook for 2-3 minutes on each side until cooked, depending on the thickness of the fish fillets.
• 3
  Meanwhile, combine the remaining tablespoon of lime juice and the Dijon mustard in a small bowl. Place the watercress leaves and radish slices in a bowl, then pour the dressing over and toss to coat.
• 4
  Serve the barbecued fish fillets with the salad and lime wedges.