this meal has that decadent feeling to it…
the rich buttery sauce that comes from the pan fried fish, is balanced by the citrus from the lime. texture comes from the green beans, sugar snap peas which are only warmed, rather than cooked through … a toastiness comes from the sliced almonds.
with chilli mayo on the side, its your choice how much spice you want to bring to the plate.
use any kind of fish for this dish… its the flavours that will make you want to cook it again, and again, and again….
serves 4
for the fish
4 groper fillets (or other fish)
extra virgin olive oil
2 tblsp butter
salt
for the greens
extra virgin olive oil
2 tblsp butter
4 cloves garlic, crushed
2 cups sugar snap peas, halved
600gm green beans, sliced into 2 inch pieces
1 lime, juice and zest
bunch coriander, roughly chopped
1 cup, almonds, sliced and toasted
for the mayo
2 egg yolks
1 1/2 cup cold pressed avocado or rapeseed oil (or other neutral oil) – i used good oil
1 tsp dijon mustard
1/2 tsp rice wine, or white wine vinegar
pinch of salt
1 tsp hot chilli powder (or more depending on taste)
to serve
1/4 lime
method
if using a meaty fish (where pan frying is unlikely to cook through the fish), pre-heat oven to 180deg.
for the mayo
add the egg yolk, dijon mustard, vinegar and a pinch of salt to a mixing bowl. stir to mix. using a stick blender or whisk, slowly drizzle in the oil (keep whisking if using a whisk).
the yolk will start to thicken..
keep pouring the oil, until the mayo is desired thickness. the 3/4 cup of oil is an estimate – use your judgement.
if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.
add the chilli powder, taste and adjust to your preference. reserve to the fridge until ready to serve.
for the fish & veges
you will need to cook the fish and the veges in parallel – if using a meatier fish, it will take longer than the vegetables so get going on that first.
for the greens, add garlic, oil and butter to a low heat pan. fry until garlic is softened. add the greens, season and add lime zest and juice. toss the veges through the garlic and lime butter. add the sliced almonds and coriander just before serving.
for the fish, heat the oil and butter in a medium to hot fry pan. season the fish and then place on the pan. cook until browned on both sides.
if a thicker fish, place in the oven until cooked through (translucent).
to serve
place the greens on a plate, top with the fish, 1/4 lime and fresh coriander (if there is any left).
serve with the chilli mayo.
ReplicATE It. 