Grilled or Panfried Fish in Tangy Marinade
This recipe is suitable for any white fish, even salmon, and it is so easy to cook. This simple recipe is quite delicious. You can oven cook it or pan-fry it or even grill it. Serves 4
4 fish fillets, salmon or other
2 tbsp. light balsamic or other good quality vinegar
Juice and rind/zest of 1 lemon or lime
1 tbsp. French style whole mustard
5-6 tbsp. olive oil
2 tbsp. fresh dill, finely chopped
2 garlic cloves, finely grated
1 spring/green onion or a few chives, thinly chopped
Salt to taste
A sprinkle of freshly ground black pepper
Mix all ingredients, except salmon, in a bowl.
Add salmon fillets and coat well.
Marinate for 3-4 hours or overnight in a fridge in an airtight container.
Line a tray with aluminium foil, brush it with a little oil. This stops the fish from sticking to the foil. Close the parcel.
Cook for 20-25 minutes in a preheated oven at 175-180C.
Alternatively, preheat grill at maximum. Grill on a lined tray for 6-7 minutes on each side.
Or pan fry for 6-7 minutes on each side on a medium hot (not smoking hot) pan.
The flesh is ready when it begins to flake a little, when gently parted with a knife.
Serves with a salad of choice and fresh bread or with new potatoes and green vegetables or with rice pilaf.