Fish Fillets with Lemon and Coriander Seed
- Active Time 15m
- Total Time 15m
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
Combine the coriander seeds, lemon juice, water, bell pepper, olive oil, 1 teaspoon salt and 1/2 teaspoon white pepper in a blender. 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, about 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.
nutrition information per serving
160 calories; 12g total fat; 34mg cholesterol; 320mg sodium; 1g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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