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Peppered Fish with Vinaigrette

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Categories: Low-calorie, Quick to fix, Spicy
Type: Main Dishes

A peppery coating and spicy sauce pack a flavorful punch in this easy and healthy dish that works with any white fish.

Serves: serves 4

Ingredients:

  • 1 heaped tbs mixed peppercorns
  • 1 heaped tbsp all-purpose flour, seasoned with a little salt
  • 2 fresh or frozen white fish fillets, each weighing approx. 1/2 lb (200 g)
  • 1 tbsp olive oil
  • For the vinaigrette:
  • 1 clove garlic, crushed
  • 2 tsp coarse-grain mustard
  • grated zest and juice of 2 limes
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh cilantro
Peppered Fish with Vinaigrette photo

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Directions:

  1. Coarsely crush the peppercorns and mix them together with the seasoned flour.
  2. Skin the fish fillets, wipe with paper towels, and coat them with the peppercorn mixture, pressing it well onto both sides. Set aside.
  3. Meanwhile, prepare the vinaigrette. Combine in a bowl the garlic, mustard, lime zest and juice, 4 tablespoons of oil, salt, pepper, and cilantro.
  4. Heat a tablespoon of olive oil in a large frying pan over high heat. When hot, add the fish and fry for 3 minutes on each side, until crisp and golden.
  5. Keeping the heat high, pour the vinaigrette around the fish, and maintain heat for a couple of minutes to reduce the liquid.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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