Yield: 1 servings
|¼ cup||Coarsely chopped fresh coriander|
|¼ cup||Coarsely chopped fresh parsley leaves|
|1||Garlic clove; minced|
|2 tablespoons||Fresh lemon juice|
|½ teaspoon||Ground cumin|
|⅛ teaspoon||Cayenne; or to taste|
|3 tablespoons||Vegetable oil plus|
|Additional for frying the fish|
|1 pounds||Skinless firm-fleshed white fish filet; such as cod or|
|; halibut, cut into 4|
|; equal pieces|
|All-purpose flour seasoned with salt and|
|; pepper for dredging the fish|
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 375F. 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 1-½ 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.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.