Lemon Fish With Mexican Slaw
Recipe: #34046
January 08, 2020
Categories: Snapper, Corn, Mexican, One-Pot Meal, Gluten-Free, Kosher, Non-Dairy, Mexican Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (408.7 g)
- Calories 798
- Total Fat - 36.2 g
- Saturated Fat - 13.9 g
- Cholesterol - 170 mg
- Sodium - 466 mg
- Total Carbohydrate - 73.1 g
- Dietary Fiber - 11.8 g
- Sugars - 2.5 g
- Protein - 45.5 g
- Calcium - 79.9 mg
- Iron - 4.2 mg
- Vitamin C - 40.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To make slaw, whisk mayonnaise, juice and seasoning with 1 tablespoon water in a bowl until combined and then add remaining ingredients and season with salt and pepper and mix well to combine.
Step 2
Heat an oiled frying pan over a medium to high heat and cook fish for 3 to 4 minutes on each side or until cooked through and then remove and cover to keep warm.
Step 3
Add butter and juice to the same hot pan and whisk until butter is melted and sauce boils and boil for 30 seconds to 1 minute and then remove from heat and stir in capers.
Step 4
Serve fish with sauce, slaw and lemon wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for snapper fish fillets that are skinless, firm, and have the bones removed.
- For a more flavorful slaw, use a flavored mayonnaise, such as garlic mayonnaise.
- Substitute the snapper fish fillets with cod fillets. This substitution provides a milder flavor, making it more suitable for those who may not enjoy the stronger flavor of snapper.
- Substitute the mayonnaise with plain Greek yogurt. This substitution provides a healthier alternative to mayonnaise and adds a creamy texture to the slaw.
Taco Fish with Mexican Slaw Heat an oiled frying pan over a medium to high heat and cook fish for 3 to 4 minutes on each side or until cooked through. Remove from heat and break into pieces. Add butter and juice to the same hot pan and whisk until butter is melted and sauce boils and boil for 30 seconds to 1 minute and then remove from heat and stir in capers. Serve fish with sauce, slaw and lemon wedges in taco shells.
Mexican Rice - This flavorful side dish is the perfect accompaniment to the Lemon Fish with Mexican Slaw. The combination of the Mexican spices and the lemon juice in the fish, along with the Mexican Slaw, will be complemented nicely by the Mexican Rice. The mild flavor of the rice will help to balance out the other flavors in the meal.
Black Beans: This hearty and flavorful side dish is the perfect complement to the Mexican Rice and Lemon Fish with Mexican Slaw. The combination of the Mexican spices and the lemon juice in the fish, along with the Mexican Slaw, will be enhanced by the addition of the black beans. The creamy texture of the beans will provide a nice contrast to the other flavors in the meal.
FAQ
Q: How do I make the sauce for the Lemon Fish?
A: Heat an oiled frying pan over a medium to high heat. Add butter and lemon juice and whisk until butter is melted and sauce boils. Boil for 30 seconds to 1 minute, then remove from heat and stir in capers.
Q: What type of fish is best to use for Lemon Fish?
A: Any mild, white-fleshed fish like tilapia, cod, haddock, or halibut works well for Lemon Fish. Avoid fish with strong flavors like salmon or mackerel.
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Fun facts:
The lemon juice in this recipe is a great source of Vitamin C, which is essential for a healthy immune system. It was discovered by Scottish physician James Lind in 1753 and is credited with reducing the mortality rate of sailors on long voyages.
The Mexican Slaw in this recipe is inspired by the traditional Mexican dish, Coleslaw. It is believed to have been created by the Aztecs and was popularized in the United States by celebrity chef, Rick Bayless.