Queensland fish and Queensland lychees. Ten minutes, one pan.
Hot fish and cold relish is a very good combination — the relish behaves like a salsa, and it cuts the richness of the fish without cooking down into a sauce. It also means dinner is on the table in about twelve minutes.
Method
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Pat the fish completely dry, especially the skin. Wet skin sticks to the pan and tears.
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Season both sides and rub with a little of the oil.
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Heat the remaining oil in a heavy non-stick pan over medium-high until it shimmers.
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Lay the fillets in skin side down and press each one flat with a spatula for the first 10 seconds so the skin makes full contact. Cook 4–5 minutes without moving them.
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You will see the flesh turn opaque from the bottom up. When it is about three-quarters of the way, flip and cook 1–2 minutes more.
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Lift onto plates skin side up, spoon the relish alongside rather than over the skin, and finish with lime and coriander.
Tips
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Relish over crisp skin turns it soft within a minute. Spoon it beside the fish and let people mix it themselves.
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Works with any firm white fish, and very well with grilled prawns or scallops.
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For fish tacos, flake the cooked fillets into warm tortillas with shredded cabbage and the relish on top.