Mexican Red Snapper with Lime and Coriander Recipe
Mexican Red Snapper with Lime and Coriander Recipes
1kg / 2lb red snapper or other white fish,
filleted and skinned
4 tbsp lime or lemon juice
2 tsp salt
4 tbsp olive oil
25g / 1 oz fresh breadcrumbs
1 garlic clove, crushed
6 tbsp finely chopped coriander leaves
1 tsp grated lime or lemon rind
warmed tortillas, to serve (optional)
Rub the fish with half of the lime or
lemon juice and 1 tsp of the salt and place, skin side down, in a
lightly oiled, heavy-based frying pan. Add enough cold water to cover
the fish and then simmer gently over a low heat for 5 minutes, turning
once or twice during the cooking time.
Heat half of the olive oil in another pan.
Add the breadcrumbs, garlic, the remaining salt and 4 tbsp of the
coriander. Cook over a low heat, stirring constantly, until the crumbs
are golden brown Spread over the fish and simmer for 7-10 minutes until
the fish flakes easily.
Blend the remaining lime or lemon juice
and oil together and pour over the fish. Cook for 2-3 minutes. Combine
the remaining coriander with the grated lime or lemon rind and sprinkle
over the fish. Season with pepper and serve hot with warmed tortillas if
you want an authentic Mexican touch.
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