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Pepper Crusted Fish In A Warm Lime and Coriander Vinaigre

1 Heaped tablespoon whole mixed peppercorns
1 Heaped tablespoon plain flour; seasoned with a little salt
2 200 g; (7oz) fillets of haddock or cod
1 tb Olive oil
1 Clove garlic; peeled
2 ts Wholegrain mustard
Grated rind and juice of 2 limes
4 tb Olive oil
Salt and freshly ground black pepper
Fresh coriander leaves; chopped


Mix together the crushed peppercorns and seasoned flour.


Remove the skin from the fish. Wipe with kitchen paper then coat with the peppercorn mixture, pressing well on both sides. Set aside while preparing the vinaigrette.


Crush the garlic into a bowl and stir in the mustard, lime rind and juice, 4 tablespoons of olive oil, seasoning and coriander.


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 to reduce. Serve with new potatoes and green beans. Alternative ingredients - -Any fresh or frozen white fish fillet such as haddock, coley, whiting or hoki can be used instead of cod. -Use garlic granules instead of fresh. -As an alternative to olive oil, try light olive oil. ~Serve with a mixed salad and crusty bread. ~French Dijon mustard can be used in place of coarse ground. -Use any favourite herb such as tarragon, parsley or chives instead of coriander.





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