Bermuda Cuisine

Pan Fried Fish With Fruit Chili Relish

2 pounds firm, fresh white fish fillets, such as red snapper, grouper, or rockfish

Cayenne pepper, salt, and black pepper

Juice of 1 lime

2 ounces melted butter

2 ounces clarified butter

3 ounces finely ground corn-meal, or 1/2 cup shredded, unsweetened coconut

Rub fish fillets with small amount of cayenne, salt, and pepper. Squeeze lime juice on each fillet. Dip fillet into melted butter, then lightly coat each side with cornmeal or coconut.

Heat the clarified butter and cook the fillets, about 4 minutes on each side, or until golden.

Remove fillets from the pan, place on absorbent paper, and keep warm. Spoon several tablespoons of the chilled relish alongside each fish fillet before serving

Serves 4 to 6.

Fruit Chili Relish

You may vary the varieties of fruit used in this recipe to your own taste, just as long as you end up with about 2 cups of relish.

1/2 cup each of cantaloupe, pineapple, papaya, and honeydew melon, finely diced

2 tablespoons fresh lime juice

1 tablespoon fresh cilantro, chopped

1/2 jalapeno pepper, seeded and finely minced

Combine fruit, lime juice, cilantro, and pepper in a bowl. Mix well, cover, and refrigerate until well chilled.

(c) Copyright 2000. The Christian Science Publishing Society

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