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Categories:
fresh cilantro parsley clove garlic lemon juice paprika ground cumin cayenne vegetable oil additional oil grouper flour salt
Viewed: 78 - Published at: 6 months agoIngredients
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh parsley leaves
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne, to taste
- 3 tablespoons vegetable oil, plus
- additional oil, for frying the fish
- 1 1 lb halibut or 1 lb grouper, cut into four equal pieces
- all-purpose flour, seasoned with
- salt and pepper, for dredging the fish
Method
- In a food processor or blender puree the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
