Fish is a staple in Mexican cuisine and snapper is a favourite in New Zealand so this was a good dish to add to our dinner party.
The recipe is from Jane Milton’s Recipes from a Mexican Grandmother’s Kitchen.
Snapper with Coriander and Almonds
Servings: 6
Ingredients
- 3/4 cup plain purpose flour I substituted chick pea for our gluten free diner and it worked fine
- 4 large fillets Buy to suit – I cut large ones into pieces
- 1 tsp salt
- 1 tsp ground black pepper
- 1 grated zest and juice of one lime
- 1 bunch cilantro (coriander) finely chopped
- warm tortillas to serve
Instructions
- Preheat oven to 140 C (275 F)
- Spread out the flour in a shallow baking pan and add seasoning. Dry the fish fillets with kitchen paper then coat each fillet in seasoned flour.
- Heat the butter and oil in a frying pan and add the snapper fillets, in batches if necessary. Cook for two minutes on each side, or until golden.
- Using a fish slice, carefully transfer the fillets to a shallow dish and keep warm in oven. Add the almonds to the fat remaining and fry them for 3 – 4 minutes till golden. (I had to wash the pan and use fresh fat as it was too dark and burnt to put the almonds in it.)
- Add the lime rind, the juice, coriander and almonds in the frying pan and stir well. Heat through for 1 – 2 minutes., then pour mixture over fish. Serve with warm tortillas.
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