Californian Grilled Fish
If you have a jar of lovely Coriander and Lime Tartare Sauce (see the Related Recipe link at the bottom of the page to make it), a wonderful way to use it is to spread it on to some fish fillets, then sprinkle with cheese and breadcrumbs and pop them under a pre-heated grill. You'll have one of the fastest and most delectable suppers imaginable.
This recipe is taken from 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|
|You will also need a grill pan, lined with foil and smeared with a trace of butter.|
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.
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