Lemon Fish With Mexican Slaw
Created by ImPat on January 8, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #34046
Ingredients
- 4 (720 grams) snapper fish fillets (skinless firm white fish fillets bones removed 4 x 180 grams)
- 75 grams butter, finely chopped
- 1/3 cup lemon juice
- 2 tablespoon capers, baby capers drained
- FOR MEXICAN SLAW
- 1/3 cup mayonnaise (whole-egg mayo)
- 1 tablespoon lemon juice
- 1 tablespoon fajita seasoning
- 1 bag (300 gram) coleslaw mix (fine-cut)
- 1 can (300 grams) corn kernels (drained)
- 3 green spring onions, thinly sliced
- 1/2 cup coriander, fresh chopped
How to Make
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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.
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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.
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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.
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Step 4: Serve fish with sauce, slaw and lemon wedges.
Nutritional Facts
- 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