Saturday, April 30, 2011

Crispy Fish with Lemon Salsa

I am always looking for new ways to cook fish.
I try to include fish in my weekly menu but sometimes
I have trouble coming up with new recipes.

I read this recipe in a cook book by Donna Hay
I made a few changes to the original recipe.

Crispy fish with Lemon Salsa

6 oz snapper, ocean trout, salmon ( I used tilapia)
tbs vegetable oil
1/2 cup flour ( or more depending on size of fish)
salt and pepper
coconut, chilli, pepper mix (Elephant Pepper spice grinder)

Lemon Salsa
2 lemons, peeled and sliced
1 1/2 tbs superfine sugar
1/2 cup flat leaf parsley, chopped
2 tbs capers, rinsed
salt and pepper to taste

On a plate mix the flour, salt, pepper and the grated coconut, chilli,
pepper mix. Coat the fish in this mixture.

Make the lemon salsa by combining the lemons, sugar, parsley, capers salt and pepper and set aside.

Pour oil in pan, turn up heat to medium high. Place fish in pan and cook on high about 3-4 minutes each side. Cook so the skin becomes crispy on both sides. Turn down heat and cook about 2 more minutes or until fish is cooked through.

I served the fish on a bed of arugula. Then I poured the lemon salsa on top.


1 comment:

Chris said...

You can't go wrong with Donna Hay! :) This looks delish. Love the idea of lemon salsa.