Pan-fried blue-eye trevalla with coriander paste

Detailed step-by-step description of how to cook the dish "Pan-fried blue-eye trevalla with coriander paste". Try it by all means

Recipe «Pan-fried blue-eye trevalla with coriander paste» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 vine-ripened tomatoes, finely chopped, 2 Lebanese cucumbers, finely chopped, 1 tbsp fresh lemon juice, Salt & freshly ground black pepper, 1 tbsp olive oil , 2 blue-eye trevalla fillets, halved crossways, Lemon wedges, to serve, 1 bunch coriander, leaves picked , 1 garlic clove, chopped, 80ml peanut oil.

Ingredients:

• 2 vine-ripened tomatoes, finely chopped 
• 2 Lebanese cucumbers, finely chopped 
• 1 tbsp fresh lemon juice 
• Salt & freshly ground black pepper 
• 1 tbsp olive oil 
• 2 blue-eye trevalla fillets, halved crossways 
• Lemon wedges, to serve 
• 1 bunch coriander, leaves picked 
• 1 garlic clove, chopped 
• 80ml peanut oil 

Instructions

1. Place the tomatoes, cucumbers and lemon juice in a large bowl and toss to combine. Season with salt. Cover and set aside until serving.
2. To make coriander paste, place coriander and garlic in the bowl of a food processor and process, scraping down side of bowl occasionally, until finely chopped. With motor running, gradually add oil in a thin, steady steam until the mixture is combined. Set aside until serving.
3. Heat the olive oil in a large frying pan over medium-high heat. Season both sides of the fish with salt and pepper. Add half the fish fillets and cook for 4-5 minutes or until the fish flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining fish fillets.
4. To serve, use a slotted spoon to divide the tomato and cucumber mixture among serving plates. Top with the fish fillets and spoon over the coriander paste. Serve with lemon wedges if desired.