Pan-Fried Tilapia With Cilantro-Lime Vinaigrette
- Course: Main Course
- Features: Fast
Summary:
The fish can also be grilled; if you plan to do so, add 2 tablespoons of oil to the marinade. And if you prefer to use tilapia fillets, make just half of the vinaigrette recipe.
Serve with steamed basmati rice.
4 servings
Ingredients:
For the fish- 1 cup (7 ounces) peeled ginger root (from a palm-size hand of ginger root, with "finger" knobs)
- 30 medium cloves garlic (about 3 heads)
- 1 tablespoon mild red chili powder, such as deggi mirch (may substitute sweet paprika)
- 1 tablespoon kosher salt
- 1/4 cup freshly squeezed lime juice (from 2 large limes)
- 3 tablespoons cornstarch
- 1/2 cup water
- 4 whole tilapia, cleaned and gutted (1 pound each)
- 1/4 cup vegetable oil, for frying
- 4 tablespoons chopped cilantro stems
- 1 small Thai green chili pepper, stemmed, seeded and minced (may substitute 1 small jalapeño pepper)
- 1/4 cup plus 2 tablespoons freshly squeezed lime juice (from 3 large limes)
- 1/4 cup canola oil
- Salt
- 1/4 teaspoon sugar
Directions:
For the fish: Combine the ginger, garlic, chili powder, salt, lime juice, cornstarch and water in a blender and puree until a smooth paste is formed.
Use a small sharp knife to make 5 deep diagonal slashes on both sides of the fish. Rub in the paste, covering the whole fish. Cover and refrigerate for 2 hours.
Meanwhile, make the vinaigrette: Combine the ingredients in a large bowl and whisk together. Set aside.
Preheat the oven to 350 degrees. Have ready a large rimmed baking sheet lined with aluminum foil.
Heat 2 tablespoons of the oil in a large skillet over high heat, until it is almost smoking. Scrape off the paste from the outside of 2 of the fish; pan-fry for about 2 to 3 minutes on each side, then transfer to the baking sheet. Repeat with the remaining oil and fish. Bake for 4 to 5 minutes total. Drizzle the vinaigrette over the fish and serve hot. (The vinaigrette also makes an excellent dipping sauce for bread or rice if served with fish.)
Recipe Source:
From IndeBleu chef Vikram Garg.
E-mail the Food Section with recipe questions.
