Seared Fish with Tomato and Dill Sauce
Seared Fish with Tomato and Dill Sauce
Ingredients
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) canola oil
- 5 plum tomatoes, cubed
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) chopped fresh cilantro
- 2 tablespoons (30 ml) fresh dill
- 1 tablespoon (15 ml) fish sauce (nuoc mam)
- 1 teaspoon (5 ml) sugar
- 1 teaspoon (5 ml) lime juice
- 1/2 teaspoon (2.5 ml) hot pepper sauce
- 4 fillets or steaks white fish (Pacific cod, Canadian haddock or tilapia)
- 1/4 cup (60 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) canola oil
Instructions
- In a saucepan, soften the shallot and garlic in the oil. Add the remaining ingredients and bring to a boil. Simmer for about 5 minutes. Set aside.
- Season the fish with salt and pepper. In a plate, dredge the fish in flour. Set aside.
- In a large non-stick skillet, brown the fish for 2 to 4 minutes per side or until the desired doneness (depending on the selected fish, cooking time may vary). Serve the fish over rice or rice noodles and top with the dill sauce.
Seared Fish with Tomato and Dill Sauce