4 halibut or cod steaks or cutlets, about
6oz each
juice of 1 lemon
1 tsp garlic granules
1 tsp paprika
1 tsp ground cumin
3/4 tsp dried tarragon
4 tbsp olive oil
flour, for dusting
1.25 cups fish stock
2 red chilies, seeded and finely chopped
2 tbsp chopped fresh coriander
1 red onion, cut into rings
salt and freshly ground black pepper
Method :
Place the fish in a shallow bowl and mix
together the lemon juice, garlic, paprika, cumin, tarragon and a little
salt and pepper. Spoon over the lemon mixture, cover loosely with clear
film and allow to marinate for a few hours or overnight in the fridge. Gently heat
all of the oil in a large non-stick frying pan, dust the fish with flour
and then fry the fish for a few minutes each side, until golden brown
all over. Pour the fish
stock around the fish, and simmer, covered for about 5 minutes until the
fish is thoroughly cooked through. Add the chopped red chilies and 1
tbsp of the coriander to the pan. Simmer for 5 minutes.
Transfer the
fish and sauce to a serving plate and keep warm. Wipe the pan, heat some
olive oil and stiry fry the onion rings until speckled brown. Scatter
over the fish with the remaining chopped coriander and serve at once.
