Lemon Fish With Mexican Slaw

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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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