Peppered Fish with Vinaigrette

Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

British

Main Course

Ingredients

1 heaped tbs mixed peppercorns		2 tsp coarse-grain mustard
1 heaped tbs plain flour, seasoned with a little salt		grated rind and juice of 2 limes
2 fresh or frozen white fish fillets, each weighing approx. 7 oz		4 tbs olive oil
1 tbs olive oil		salt and freshly ground black pepper
For the vinaigrette:		fresh coriander, chopped
1 clove garlic, crushed

directions

Prep: 30 min Total: 60 min

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1
This delicious recipe was presented in a leaflet by a British supermarket to their customers.
2
Coarsely crush the peppercorns and mix them together with the seasoned flour. Skin the fish fillets, wipe with kitchen paper, and coat them with the peppercorn mixture, pressing it well onto both sides. Set aside. Meanwhile, prepare the vinaigrette. Combine in a bowl the garlic, mustard, lime rind and juice, 4 tablespoons of oil, salt, pepper, and coriander.
3
Heat a tablespoon of olive oil in a large frying pan. When hot, add the fish and fry for 3 minutes on each side, until crisp and golden. Keeping the heat high, pour the vinaigrette around the fish, and maintain heat for a couple of minutes to reduce the liquid.

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Peppered Fish with Vinaigrette

Ingredients

directions