MOROCCAN SALAD OF BARBECUED NANNYGAI

as made by Katrina Ryan on Escape with ET

700g nannygai fillets

For the spice marinade:
4 tablespoons good quality curry powder
4 cloves garlic chopped
1 tsp salt
3 tblspns vegetable oil

For the salad:

2 cups lettuce leaves
½ cup torn mint leaves
½ cup orange segments
5 fresh dates seeded and cut lengthwise into quarters
1 ½ tblspns lemon juice
3 tblspns extra virgin olive oil

METHOD
1. In a mortar and pestle pound together the curry powder, garlic and salt. Add the oil and set aside.
2. Evenly coat the fish with the spiced oil. Heat the flat plate on the barbecue until very hot and oil well. Cook the fish fillets quickly on both sides.
3. Toss the salad ingredients together and carefully toss through the fish taking care not to break up the fillets.
4. Arrange on a plate and serve immediately.