Fish With Toasted Coriander and Garlic Dressing

Derek Farwagi

5 from 3 votes

Prep Time 10

Cook Time 10

Course Main Course

Cuisine Egyptian, Mediterranean

Servings

Calories

8"-9" frying pan or cast iron skillet
Electric spice grinder If you do not have a spice grinder but a mortar and pestle, use them to crush the garlic and coriander seeds together. In which case you need to use finely chopped garlic cloves and use a tbsp of those.

2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp freshly ground coriander seeds (don’t use the very fine coriander powder often sold in stores. It does not sauté well and have no crunch when cooked).
1 tbsp crushed garlic cloves
A small ammount of fresh or dried oregano ( optional)
2 flaky fish filets like mahi mahi, cod, halibut
Salt and pepper to taste
1 lemon

In a small bowl, thoroughly combine the crushed garlic and ground coriander into a paste.
On a medium heat, warm 1 tbsp oil and 1 tbsp butter. When the butter is melted and starts bubbling turn the heat to low. Add coriander and garlic paste and oregano leaves (if using). Stir and cook until flavors are released - about a minute. Immediately remove spices and melted butter from the heat and set aside in small bowl.
Wipe pan dry with paper towel.
Pat filets dry and season on both sides with salt and ground black pepper.
Add a little oil to the pan and sear the fish filets on a medium/low fire. Depending on the fish and the thickness of filets, that might take 3-4 minutes a side until the filets starts flaking when gently separated with a fork.
Plate fish and dress with coriander and garlic mixture and a drizzle of lemon juice.
Serve with a vegetable of your choice.

Keyword cod, halibut, mahi mahi