This recipe from a great "Savour the Pacific" cookbook my lovely cousin gave me for my birthday. I adore seafood and tropical fruit - can't wait to go to Fiji in a few weeks for my brother's wedding - so I am finding this book is whetting my appetite for the fresh zing of island flavours I'll soon be devouring.
What I loved about this recipe was how quick it was (about 10 minutes including prep and cooking time), and that it needed no additional fats yet had some texture to the outer formed during its time in a super-hot oven. I used some red snapper fillets from Queen Victoria market for a quick dinner for one.
Lime and Coriander Flash-Roasted Fish
Serves 6.
6 very fresh, boneless fish fillets
1 teaspoon minced or finely chopped red chilli
Finely grated rind (no pith) of one lime
2 teaspoons lime juice
1 teaspoon sugar
Salt and pepper
1.4 cup chopped fresh coriander
1. Heat the oven to 240 degrees and line a shallow pan with baking paper.
2. Arrange fish on prepared pan, leaving a little space betweenthe pieces. Combine chilli, lime rind, juice and sugar, and spread over the fillets. Season with salt and pepper and sprinkle with coriander.
3. Cook for 6 to 8 minutes until the flesh is opaque and the fish is cooked through. Stand for two minutes before serving.
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