Peppered Fish with Vinaigrette
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
- 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
- Coarsely crush the peppercorns and mix them together with the seasoned flour.
- Skin the fish fillets, wipe with paper towels, and coat them with the peppercorn mixture, pressing it well onto both sides. Set aside.
- Meanwhile, prepare the vinaigrette. Combine in a bowl the garlic, mustard, lime zest and juice, 4 tablespoons of oil, salt, pepper, and cilantro.
- 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.
- 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.
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