Lemon Fish With Mexican Slaw
Servings
Prep Time
Cook Time
Ready In
Recipe: #34046
January 08, 2020
Categories: Dinner, Lunch, Fish, Snapper, Vegetables, Corn, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Non-Dairy more
"From our weekday newspaper The West Australian. Times are estimated."
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 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 & Variations
No special items needed.
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