Coriander-Crusted Blue-Eye Trevalla with Chilli Lime Sauce Recipe

Coriander-Crusted Blue-Eye Trevalla with Chilli Lime Sauce Recipe

4.8
Crisp coriander-crusted blue-eye trevalla is perfectly balanced by a zesty chilli lime sauce. A refreshing burst of flavour in every bite.

Ingredients:

  • 4 blue-eye trevalla fillets
  • 1 cup fresh coriander leaves
  • 2 cloves garlic
  • 1 red chilli, chopped
  • Zest of 1 lime
  • Juice of 1 lime
  • Olive oil, for cooking
  • Salt and pepper, to taste
  • Pinch of sugar

Instructions:

  1. Prepare the Coriander Paste
    1 Prepare the Coriander Paste

    In a food processor, blend fresh coriander, garlic, red chilli, lime zest, and a splash of olive oil until a smooth paste forms. Season the blue-eye trevalla fillets with salt and pepper, then evenly coat them with the coriander paste.

  2. Pan-Fry the Fish
    2 Pan-Fry the Fish

    Heat a large non-stick pan over medium-high heat and add a drizzle of olive oil. Once hot, add the blue-eye trevalla fillets and cook for 3-4 minutes on each side until the fish is cooked through and the coriander crust is lightly crispy.

  3. Make the Chilli Lime Sauce and Serve
    3 Make the Chilli Lime Sauce and Serve

    In a small bowl, mix lime juice, finely chopped red chilli, and a pinch of sugar until the sugar dissolves. Drizzle the chilli lime sauce over the cooked fillets and serve immediately with steamed rice or a fresh salad.

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