Lime-marinated fish with a lime, garlic and basil sauce

Lime-marinated fish with a lime, garlic and basil sauce

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a recipe I developed years ago when in the French West Indies. When I first started exploring Caribbean food I was amazed at the overlap with flavours that we think of as Mediterranean, such as basil. The fish has a deeply savoury quality that is mellowed out by the creamy lime and basil-sweetened sauce.

Ingredients

Quantity Ingredient
4 fillets firm fish, skinned, such as red snapper or sea bass
1 tablespoon olive oil
15g butter
sea salt
freshly ground black pepper

For the marinade

Quantity Ingredient
2 limes, Finely grated zest and juice
3 garlic cloves, crushed
1/2 scotch bonnet chilli, very finely chopped
50ml white wine

For the sauce

Quantity Ingredient
250ml creme fraiche
4 garlic cloves , sliced
1 lime, Finely grated zest
A pinch sugar, (optional)
a squeeze lime juice, (optional)
1 egg yolk
a bunch basil leaves

Method

  1. Put the fish fillets in a bowl and season with salt and pepper. For the marinade, mix the lime zest and juice with the garlic, chilli and wine. Pour this over the fish fillets and leave to marinate for at least an hour in the refrigerator.
  2. To make the sauce, put the crème fraîche in a saucepan with the garlic. Heat gently, just to loosen the crème fraîche, without allowing it to boil. Remove from the heat and leave to infuse for around 30 minutes. Strain into a clean saucepan, then whisk in the lime zest. Season with salt and taste – you might find it needs a pinch of sugar and a squeeze of lime.
  3. To cook the fish, heat the olive oil and butter in a frying pan large enough to hold the fillets, with space for manoeuvre. When the butter starts to foam, remove the fish from the marinade and lightly pat dry with kitchen paper. Add to the pan and fry for 3–4 minutes until the underside is crisp and will easily come away from the base of the frying pan – the flesh should also be opaque until halfway up the side of the fillet. Flip over and continue to cook for a further 2–3 minutes.
  4. Set aside to rest while you whisk the egg yolk into the sauce over a very gentle heat. Stir in the basil and serve the fillets with the sauce spooned over at the table.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again