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Easy herb crusted fish recipe. Delicious and healthy

Updated on November 22, 2008

Herb crusted fish!

photo credir: foodienyc.com
photo credir: foodienyc.com

IACP Cookbook of the year!

Easy herb crusted fish

This is a tropical inspired herb crust that will taste great with almost any fish. You can adjust the acidity in the herb crust to match the oiliness of the fish. The directions given here are for any mild white fish, but if you want to use it on an oilier fish like a mackerel or salmon, just increase the lime juice a little bit.

Easy herb crusted fish

  • 1 big bunch green onions or two small bunches.
  • 0-10 hot fresh chiles. You can use as many or as few as suites your palate. As this dish is tropically inspired, the chiles work well here though. Use habaneros or scotch bonnets if you can get them, but one should probably be enough!
  • Juice of 1 lime
  • 1/2 tsp or more salt
  • 1/4tsp dried thyme or 1 tsps fresh thyme.
  • 1 clove of garlic
  • 4 good sized white fish fillets (use whatever is fresh and great, Atlantic cod, tilapia, sea bass, haddock, whatever!)
  • A bit of flour for dredging

  1. Add all the ingredients to a blender (except the fish!) and puree until smooth. Taste for saltiness and add more salt if needed. It should be both a little bit salty and sour, as these tastes are going to compliment the mild flavor of any white fish fillet.
  2. Sprinkle a bit of salt on the fillets and coat in flour. This is just to get a dry surface for the herb paste to adhere to, so shake off all the excess.
  3. Smear the herb paste all over the fish; get as much on as you can. Gently cover the herbed fish with more flour, covering the herbs completely in flour.
  4. Heat up a good non stick fry pan over medium with a couple generous spoonfuls of vegetable oil, and when hot, gently add your fish fillets. The frying time will depend on the thickness of the fish; an inch of fish will take about 3 minutes per side.

That’s it; serve with lime wedges and with any tropical chutneys or sauces or fruit salsas. This goes well with Caribbean rice and peas, but really will go well with any simply prepared vegetable sides. Try buttery new potatoes, corn on the cob and a mango salsa!

The spicy/sour/herby flavor of these fillets will have even people who swear they don’t like fish raving.

 

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      Anna 9 years ago

      Have used this recipe twice now. Love it!

    • profile image

      adam max 10 years ago

      I must try this recipe someday...thanks

    • trakker14 profile image

      trakker14 10 years ago from franklin

      great recipe.... check out my page too

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