Dinner Tonight: Fish Fillets with Spicy Green Undercoat

Dinner Tonight: Fish Fillets with Spicy Green Undercoat
Dinner Tonight: Fish Fillets with Spicy Green Undercoat is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 300 calories, 38g of protein, and 5g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of lemon juice, cherry tomatoes, fish fillets, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Add tomatoes, lemon juice, cilantro, jalapeno, garlic, ginger and salt to a food processor or blender. Process until chopped fine.
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Lemon JuiceLemon Juice
CilantroCilantro
Jalapeno PepperJalapeno Pepper
TomatoTomato
GarlicGarlic
GingerGinger
SaltSalt
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Food ProcessorFood Processor
BlenderBlender
2
Pour sauce into a large bowl.
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SauceSauce
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BowlBowl
3
Add the fillets and toss well. Set aside for 30 minutes.
4
Remove fillets from the marinade, and transfer to a plate. Using a slotted spoon, extract some of the solids from the marinade and pat them on both sides of the fillets.
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MarinadeMarinade
ExtractExtract
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Slotted SpoonSlotted Spoon
5
Pour the flour onto a large plate. Carefully add one fillet at a time, and cover both sides with the flour. Set aside on a new clean plate. Repeat process with other fillets.
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All Purpose FlourAll Purpose Flour
6
Pour enough oil to ¼-inch up the sides of a saute pan. Turn heat to medium-high.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
When oil is shimmering, slip the fillets in one at a time. Cook until reddish brown, about three minutes a side.
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Cooking OilCooking Oil
8
Drain on paper towels.
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Paper TowelsPaper Towels
9
Serve with rice or spinach.
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SpinachSpinach
RiceRice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.
DifficultyExpert
Ready In1 h
Servings4
Health Score34
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