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You can serve this dish with fresh, crusty bread.
Poached Fish (Serves 4)
Ingredients
- 1.25 liter water
- 6 tbsp fresh lime or lemon juice
- 2 tsp salt substitute
- 2 x 450 g fish, scaled, cleaned and cut into four steaks
about 2.5 cm thick (snapper, sea bream, or mullet)
- 1 small onion, finely chopped
- 1 tsp crushed garlic cloves
- 1 chili pepper, chopped
- 2 bay leaves
- 1/2 tsp dried thyme
- 2 spring onions, chopped
- 2 sprigs fresh thyme
Preparation
- Put half the water, half the lime or lemon juice, and salt
substitute into a large, shallow, glass baking dish. Wash
the fish steaks under cold running water, then put them in the
baking dish and leave to marinade for about 1 hour.
- Drain and discard the marinade. Pour the remaining
water into a frying pan with the onion, garlic, hot pepper, bay
leaves and thyme. Bring to the boil over high heat, then
lower the heat and simmer for 5 minutes.
- Add the fish steaks to the pan and bring back to the boil.
Reduce the heat to the lowest setting, cover the pan, and simmer
for 10 minutes, or until the fish flakes easily when tested with
the tip of a knife.
- Transfer the fish to a warmed serving dish. Add the
remaining lime or lemon juice to the cooking liquid, then pour
this over the fish. Taste to check the seasoning, then
serve at once, garnished with fresh thyme and chopped spring
onion. Serve with fresh crusty bread.
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