Californian Grilled Fish
If you have a jar of lovely Coriander and Lime Tartare Sauce (see below) 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 from The Delia Collection: Fish, Delia's Summer Collection. Serves 2
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.