4 halibut or cod steaks or cutlets, about 175 g (6 oz) each
juice of 1 lemon
5 ml (1 tsp) garlic granules
5 ml (1 tsp) paprika
5 ml (1 tsp) ground cumin
4 ml (3/4 tsp) dried tarragon
about 60 ml (4 tbsp) olive oil
flour, for dusting
300 ml (1/2 pint) 1 1/4 cups fish stock
2 red chillies, seeded and finely chopped
30 ml (2 tbsp) chopped fresh coriander
1 red onion, cut into rings
salt and freshly ground black pepper
juice of 1 lemon
5 ml (1 tsp) garlic granules
5 ml (1 tsp) paprika
5 ml (1 tsp) ground cumin
4 ml (3/4 tsp) dried tarragon
about 60 ml (4 tbsp) olive oil
flour, for dusting
300 ml (1/2 pint) 1 1/4 cups fish stock
2 red chillies, seeded and finely chopped
30 ml (2 tbsp) chopped fresh coriander
1 red onion, cut into rings
salt and freshly ground black pepper
method
1. Place the fish in a shallow bowl and mix together the lemon juice, garlic, paprika, cumin, tarragon and a little salt and pepper. Spoon over the lemon mixture, cover loosely with clear film and allow to marinate for a few hours or overnight in the fridge.
2. Gently heat all of the oil in a large non-stick frying pan, dust the fish with flour and then fry the fish for a few minutes each side, until golden brown all over.
3. Pour the fish stock around the fish, and simmer, covered for about
5 minutes until the fish is thoroughly
cooked through.
4. Add the chopped red chillies and 15 ml (1 tbsp) of the coriander to the pan. Simmer for 5 minutes.
5. Transfer the fish and sauce to a serving plate and keep warm.
Wipe the pan, heat some olive oil and stir fry the onion rings until speckled brown. Scatter over the fish with the remaining chopped coriander and serve at once.
2. Gently heat all of the oil in a large non-stick frying pan, dust the fish with flour and then fry the fish for a few minutes each side, until golden brown all over.
3. Pour the fish stock around the fish, and simmer, covered for about
5 minutes until the fish is thoroughly
cooked through.
4. Add the chopped red chillies and 15 ml (1 tbsp) of the coriander to the pan. Simmer for 5 minutes.
5. Transfer the fish and sauce to a serving plate and keep warm.
Wipe the pan, heat some olive oil and stir fry the onion rings until speckled brown. Scatter over the fish with the remaining chopped coriander and serve at once.
serving amount
serves 4
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