Pan-seared Chile Pepper Fish

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(Fish Serves: 2 Prep Time: 45 minutes)
Found in Savoring India, page 85

Shopping List

  • 2/3 - 3/4 lb thin whitefish such as sole - as thin as possible
  • 1 Tbl minced Serrano or jalapeño pepper
  • 15 dried crushed Curry leaves

Staples Used

  • 4 cloves garlic, crushed
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • 1 Tbl lemon juice
  • 1/4 tsp salt
  • semolina flour

Notes

This is heavily adapted from the original, and reflects the way I've settled on for me and Kate.
Mix all except the semolina, to get a paste. Spread this marinade on only one side of the fish, and let sit for half an hour at room temp.
Dredge the fish on both sides in semolina, and shake off the excess. Heat a skillet very hot, with 2 Tbl of oil. Fry the fish on both sides, 1-3 minutes per side depending on how thick the fish is.
Quick and easy: most of the time is while the fish marinates.
Uses: Stove
Justin du Coeur (jducoeur) -- Pan-seared Chile Pepper Fish:Review
-- Quite good once I figured out that I need to not mess with it too much.

Variations