Ingredient:
4×150-175 g (5-6 oz) red snapper fillets
30 g (1 oz) butter
Coriander butter and watercress sprigs, to serve
Cajun spice mixture:
30 g (1 oz) plain flour
1 garlic clove, crushed
1 tbsp paprika
1 tsp ground cumin
1 tsp hot chilli powder
Method:
Make the Cajun spice mixture: combine the flour, garlic, paprika, cumin, and powder.
Rub over the red snapper fillets, cover, and leave to marinate in the refrigerator for about 30 minutes.
Melt the butter in a large frying pan, add the fillets, and cook gently for 2-3 minutes on each side until the fish is opaque and the flesh flakes easily.
Top the fillets with pats of coriander butter, garnish with watercress, and hot with boiled rice.
4×150-175 g (5-6 oz) red snapper fillets
30 g (1 oz) butter
Coriander butter and watercress sprigs, to serve
Cajun spice mixture:
30 g (1 oz) plain flour
1 garlic clove, crushed
1 tbsp paprika
1 tsp ground cumin
1 tsp hot chilli powder
Method:
Make the Cajun spice mixture: combine the flour, garlic, paprika, cumin, and powder.
Rub over the red snapper fillets, cover, and leave to marinate in the refrigerator for about 30 minutes.
Melt the butter in a large frying pan, add the fillets, and cook gently for 2-3 minutes on each side until the fish is opaque and the flesh flakes easily.
Top the fillets with pats of coriander butter, garnish with watercress, and hot with boiled rice.
