Wednesday, August 19, 2015

Californian Grilled Fish

Californian Grilled Fish

This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.

  •  2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)
  •  2 tablespoons Coriander and Lime Tartare Sauce
  •  2 tablespoons white or brown breadcrumbs
  •  3 tablespoons grated Cheddar cheese
  •  1 dessertspoon chopped fresh coriander
  •  a pinch of cayenne pepper
  •  grated zest of ½ lime
  •  ½ oz (10 g) butter
  •  salt and freshly milled black pepper


* Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan. 

* Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish. 

* Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible. 

*Dot with a little butter. 

* Place the grill pan as far from the heat as possible and grill the fish for 10-15 minutes, depending on its thickness – it should be just cooked through and the top should be crispy and golden. 

* Serve with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.

source: deliaonline

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