Fennel and coriander fish cutlets

Barbecued fish and fennel are perfectly paired in this tasty dinner idea.

Recipe «Fennel and coriander fish cutlets» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 dried red chillies, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tbsp whole black peppercorns, 250ml peanut oil , 12 fresh kaffir lime leaves, torn, 12 firm white fish cutlets or ling), 6 limes, quartered , Pinch of sea salt.

Ingredients:

• 4 dried red chillies 
• 1 tbsp coriander seeds 
• 1 tbsp fennel seeds 
• 1 tbsp whole black peppercorns 
• 250ml peanut oil 
• 12 fresh kaffir lime leaves, torn 
• 12 firm white fish cutlets or ling) 
• 6 limes, quartered 
• Pinch of sea salt 

Instructions

1. Place the chillies, coriander seeds, fennel seeds and peppercorns in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until aromatic. Transfer to a mortar and pestle and pound until coarsely ground. Place in a bowl and add the peanut oil and torn lime leaves. Set aside until required.
2. Place fish and limes in a shallow glass or ceramic dish and pour over spice mixture. Cover with plastic wrap. Place in fridge for 3 hours to marinate, turning occasionally.
3. Preheat a barbecue grill or chargrill on high.
4. Use tongs to transfer fish and limes to a plate. Season with sea salt. Cook half the fish and limes on preheated barbecue grill or chargrill for 4 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining fish and limes. Serve immediately.