Mix together the crushed peppercorns and seasoned flour. Remove the skin from the fish. Wipe with a paper towel, then coat with the peppercorn mixture, pressing well on both sides. Set aside while preparing the vinaigrette.
Crush the garlic into a bowl and stir in the mustard, lime zest and juice, the olive oil, seasoning and cilantro. Heat a Tbs. of olive oil in a large frying pan.
When hot, add the fish and fry for 3 minutes on each side, until crisp and golden. Keeping the heat high, pour the vinaigrette around the fish and maintain heat to reduce.
Serve with new potatoes and zucchini.
Originally Submitted
4/6/2006
0 Out of 5 from
0 reviews
You can add this Sainsbury’s Pepper Crusted Fish recipe to your own private DesktopCookbook.