Pieces of white fish (coryfen, sea bass, snapper or halibut) salt, pepper and fry in a pan in olive oil until golden crust. Their dense texture will harmoniously complement refreshing juicy salsa of cucumbers and peaches, which together with hot jalapenos and red onions cut into equal small slices and season with lime juice. Let the vegetables brew so that all tastes mix and salsa becomes very aromatic and unusually tasty.
Recipe author – Katie Lee
AT ремя: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pieces of corifen weighing 100-170 gr. (also suitable sea perch, snapper or halibut)
- 2 tbsp. l extra virgin olive oil
- 1.5 tbsp. chopped peaches
- Half cucumber
- Half red onion, finely chopped
- 1 small jalapenos, chopped in rings
- Small bunch of cilantro chopped
- Half lime juice
Recipes with similar ingredients: mahi mahi, jalapeno peppers, lime juice, salsa sauce, cucumbers, peaches, red snapper, halibut
Recipe preparation:
- Cook salsa: in a large bowl, mix peaches, cucumber, red onion, jalapenos, cilantro and lime juice. Salt and pepper. Cover and refrigerate.
- Cook the fish: sprinkle with salt and black pepper. Вover a high heat in a non-stick pan olive oil. Fry the fish so that it all becomes dense and white in the center, 3-4 minutes on each side, depending on its thickness.
- Transfer the fish to a dish and add a little salsa on top. Serve the fish by placing additional salsa next to it.
