Californian Grilled Fish
A classic Delia recipe adapted for easier preparation, featuring grilled white fish with a coriander and lime tartare.
4
Servings
15
Prep (min)
15
Cook (min)
easy
Difficulty
Ingredients
-
White fish
–
4.0
pieces
-
Breadcrumbs
–
2.0
handfuls
-
Cheddar
–
3.0
tbsp
-
Coriander leaves
-
Mayonnaise
–
200.0
g
-
Garlic
–
1.0
small clove
-
Sea salt
–
1.0
teaspoon
-
Black pepper
-
Dry mustard powder
–
1.0
teaspoon
-
Lime juice
–
1.0
dessertspoon
-
Lime zest
–
1.0
-
Fresh coriander leaves
–
1.0
tablespoon
-
Salted capers
–
1.0
heaped tablespoon
-
Cornichons
–
4.0
Instructions
-
1
Make the Lime and Coriander Tartare by mixing all the ingredients in a bowl and taste for seasoning.
-
2
Wipe the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.
-
3
Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce over the fish.
-
4
Mix breadcrumbs, a tablespoon of chopped coriander leaves, and cheese, then sprinkle over the fish. Dot with a little butter.
-
5
Grill the fish for 10-15 minutes until cooked through and the top is crispy and golden.
-
6
Serve with tiny new potatoes tossed in chives and lemon juice, and a plain lettuce salad.
Nutrition
Per serving