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1 fresh red snapper fillet, or other
white fish fillet (600g)
½ tablespoon salt
2-3 teaspoons sesame oil
Lemon slices, to serve
Fresh sprigs of parsley, to garnish
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Method:
Rinse the fillet and pat it dry with
paper towels. Sprinkle the fish on both sides with the salt and
refrigerate for 30 minutes. Rinse briefly, then pat dry again.
Brush both sides of the fish generously with sesame oil and grill
under a hot grill for 5 minutes on each side until cooked. Serve
with the lemon slices and garnish with a few sprigs of the parsley.
Alternatively, instead of grilling, you can pan-fry the fish in a hot
skillet with ½ tablespoon of sesame oil and 1 tablespoon vegetable
oil.
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