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Pan-fried blue-eye trevalla with coriander paste
Pan-fried blue-eye trevalla with coriander paste
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 2 vine-ripened tomatoes, finely chopped
  • 2 Lebanese cucumbers, finely chopped
  • 21.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 18.20 gm olive oil
  • 2 (about 500g each) blue-eye trevalla fillets, halved crossways
  • Lemon wedges, to serve (optional)
  • 1 bunch coriander, leaves picked
  • 1 garlic clove, chopped
  • 80ml (1/3 cup) peanut oil
Instructions:
  • In a large bowl, combine the tomatoes, cucumbers, and lemon juice. Season with salt, toss well, cover, and set aside until ready to serve.
  • For coriander paste, place coriander and garlic in a food processor and pulse until finely chopped, scraping down the sides as needed. With the processor running, slowly drizzle in oil until well combined. Set aside for serving.
  • In a large frying pan over medium-high heat, warm the olive oil. Season both sides of the fish with salt and pepper. Cook half the fish fillets for 4-5 minutes until easily flaked with a fork. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining fish fillets.
  • Using a slotted spoon, distribute the tomato and cucumber mixture evenly on serving plates. Place the fish fillets on top and drizzle with the coriander paste. Serve with lemon wedges on the side, if desired.

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