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Fish Fillets with Lemon and Coriander Seed

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6-8 as an appetizer; 4 as a main course.
Like many bistro recipes, this one relies on simplicity and the subtle marriage of complementary flavors for its success. The lightly spiced red pepper sauce makes an ideal partner for any type of firm, white fish fillet.
2 teaspoons coriander seeds
2 tablespoons fresh lemon juice
2 tablespoons water
1/4 cup roasted, peeled and chopped red bell pepper
1/3 cup olive oil
1 teaspoon salt, plus salt to taste
1/2 teaspoon ground white pepper, plus ground white pepper to taste
4 firm, white fish fillets, 1/4 pound each, such as monkfish, sea bass or cod
2 tablespoons chopped fresh parsley
Fish Fillets with Lemon and Coriander Seed Recipe at
In a blender, combine the coriander seeds, lemon juice, water, bell pepper, olive oil, the 1 teaspoon salt and the 1/2 teaspoon white pepper. Blend at high speed until smooth and creamy, about 1 minute. Pour the purée through a fine-mesh sieve into a clean bowl. Set aside.

If using monkfish, trim off any thick outer membrane from the fillets. Sprinkle both sides of each monkfish, sea bass or cod fillet with salt and white pepper to taste. Place on a steamer rack over (not touching) gently boiling water. Cover and steam until opaque throughout when pierced with a knife, 6-7 minutes.

Transfer the fillets to warmed individual plates. Spoon the sauce evenly over the top and sides of the fish. Sprinkle with the parsley and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8 as an appetizer; 4 as a main course.
Calories: 160
Fat. Total: 12g
Protein: 11g
Carbohydrates, Total: 1g
Sodium: 320mg
% Cal. from Fat: 68%
Cholesterol: 34mg
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