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Fish steaks with chilli

By Patrice

Fish steaks with chilli

Preparation : 15 min Resting : 15 min
Cooking : 5 min Equipment :
Difficulty :
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for Serves 4 :
5 dried red chillies, cored and deseeded
1/2 small red pepper, chopped
5 shallots, chopped
4 cloves garlic, chopped
4 tablespoons vegetable oil
450 g fish steaks (cod, monkfish, salmon, or snapper)
fresh coriander sprigs, to garnish
rice and lime juice, to serve
1Put chillies in the food processor. Pour 4 tablespoons hot water over and leave until softened. Add red pepper (capsicum), shallots and garlic. Mix to a coarse paste.
2In a frying pan (skillet) over medium heat, heat 2 tablespoons oil. Add fish and fry until lightly browned on both sides and almost, but not quite, cooked through. Using a fish slice, transfer to paper towels to drain.
3Add remaining oil to pan. Add chilli paste and cook over medium-high heat for about 3 minutes until paste looks dryish. Stir in 2 tablespoons water. Lower heat, return fish to pan and baste with chilli paste. Cook gently for 1-2 minutes, basting with paste. Garnish with coriander ( cilantro), and serve with rice and with plenty of lime juice squeezed over
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