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.

Serves 2

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

Californian Grilled 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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