Fish in fiery lemon-coriander sauce

Yield: 4 servings

Measure Ingredient
5 \N Green New Mexican chiles, roasted, peeled, stems and
\N \N Seeds, removed, chopped
1 teaspoon Garlic, minced
¼ cup Lemon juice
4 tablespoons Chopped fresh cilantro
½ teaspoon Ground coriander seeds
1½ pounds Firm white fish such as halibut
4 tablespoons Ghee or vegetable oil
\N \N Lemon slices for garnish

Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish.

Remove the fish and combine the marinade with the melted ghee.

Grill or broil the fish, basting with the marinade mixture.

Garnish with lemon slices and serve with the butter on the side.

The Whole Chile Pepper From the collection of Jim Vorheis

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