Name: Fennel and coriander fish cutlets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 4 dried red chillies; 20.00 ml coriander seeds; 20.00 ml fennel seeds; 20.00 ml whole black peppercorns; 250ml (1 cup) peanut oil; 12 fresh makrut lime leaves, torn; 12 (about 250g each) firm white fish cutlets or ling); 6 limes, quartered; Pinch of sea salt

Fennel and coriander fish cutlets

0 Likes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Grilled fish and fennel make a delectable dinner duo.

Ingredients:

4 dried red chillies
20.00 ml coriander seeds
20.00 ml fennel seeds
20.00 ml whole black peppercorns
250ml (1 cup) peanut oil
12 fresh makrut lime leaves, torn
12 (about 250g each) firm white fish cutlets or ling)
6 limes, quartered
Pinch of sea salt

Instructions:

In a medium non-stick frying pan over medium heat, toast the chillies, coriander seeds, fennel seeds, and peppercorns until aromatic, about 5 minutes. Transfer the mixture to a mortar and pestle and grind coarsely. Then, combine with peanut oil and torn lime leaves in a bowl and set aside.
In a shallow glass or ceramic dish, layer fish and limes, then generously pour the spice mixture over them. Seal with plastic wrap and let it marinate in the fridge for 3 hours, remembering to turn occasionally.
Heat up the barbecue grill or chargrill on high temperature.
Transfer the fish and limes to a plate using tongs. Sprinkle with sea salt. Grill half of the fish and limes on a preheated barbecue grill or chargrill for 4 minutes on each side until cooked through. Transfer to a plate, cover loosely with foil to keep warm. Repeat with the remaining fish and limes. Serve right away.

We use cookies

Similar Recipes

Spice-crusted fish with lemon and spinach chickpeas

Fettuccine with salmon polpette, tomatoes and olives

Spicy mussels with tomatoes and fennel

Roast potatoes with paprika and cumin

Roasted fennel salmon with apple and cabbage salad