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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a grill pan, lined with foil and smeared with a trace of butter.|
This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.
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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Bought tartare sauce isn't a patch on this luscious home-made version - and you won't believe how easy it is to make! Keep it in the fridge for up to a week and serve with anything fishy…
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