Here's a dish that's perfect for a weekend dinner. Fresh, light and flavorful, the spicy lemony butter complements the fish beautifully.
Marinate the fish with garlic, chillies, olive oil, coriander powder, coriander leaves, lemon juice, sweet chilli sauce, salt and pepper and refrigerate for 2-3 hours.
Steam the beans until soft, toss in butter and season well.
Wipe off the excess marinade from the fish fillets, reserve the excess marinade. Add olive oil to a pan over high heat and introduce the fillets.
Cook on either side for 2 minutes or until golden.
In another pan, heat the marinade with some water. Add the butter, adjust the seasoning. Let it get thickened.
Pour the sauce over the fish. Garnish and serve with boiled beans.
Ingredients
- Basa or any white fish fillet, boneless - 6
- Garlic - 3 tbsp, minced
- Fresh red and green chillies - 1 tbsp
- Olive Oil - 2 tbsp
- Coriander powder - 1 tbsp
- Lemon Juice - 2 lemons
- Salt and Pepper - as required
- Butter - 2 tbsp
- Sweet Chilli Sauce - 1 tsp
- Green Beans - 15
- Coriander springs - 12
Marinate the fish with garlic, chillies, olive oil, coriander powder, coriander leaves, lemon juice, sweet chilli sauce, salt and pepper and refrigerate for 2-3 hours.
Steam the beans until soft, toss in butter and season well.
Wipe off the excess marinade from the fish fillets, reserve the excess marinade. Add olive oil to a pan over high heat and introduce the fillets.
Cook on either side for 2 minutes or until golden.
In another pan, heat the marinade with some water. Add the butter, adjust the seasoning. Let it get thickened.
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