Shad fillet with coriander and lime butter
During shad season in Durban, every fisherman worth his salt is in the breakers with their fishing rods.
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Loading... Ingredients
- 50 g shad or other linefish fillets
- 60 ml (4 tbsp) flour
- 5 ml (1 tsp) paprika
- ½ tsp salt
- ¼ tsp white pepper
- ¾ tsp ground coriander
- 1 tbsp olive oil + 1 tbsp butter to fry
- 200 g butter
- 30 ml (2 tbsp) chopped fresh coriander
- 5 ml (1 tsp) coriander seeds, toasted and ground
- 2 cups cooked Spekko Royal Umbrella Jasmine Rice to serve
- salt and ground black pepper to taste
- zest of 1 lime or small lemon
- spring onions to garnish
Lime and coriander butter
Method
- First make the lime and coriander butter: Mix all ingredients together in a medium size bowl. Allow mixture to rest and infuse for 15 minutes.
- Transfer mixture to cling wrap or heavy duty foil. Roll out to form a sausage shape. Freeze until firmly set.
- Pat the fish fillet with a kitchen towel. Mix all the dry ingredients in a large bowl. Dust the fillets with the flour mixture and shake off excess flour.
- Heat olive oil and butter in a large flat skillet or frying pan.
- Place the fillet skin side down and fry for 4-5 minutes, turn and fry flesh side. Remove from the pan when the fillets are golden brown.
- Cut the frozen lime and coriander butter into 5 mm disks and place over fish fillets. Serve with Spekko Royal Umbrella Jasmine Rice.