Ingredients
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1/4 cup coarsely chopped fresh cilantro
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1/4 cup coarsely chopped fresh parsley leaves
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1 clove garlic, minced
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2 tablespoons fresh lemon juice
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1/2 teaspoon paprika
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1/2 teaspoon ground cumin
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1/8 teaspoon cayenne, to taste
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3 tablespoons vegetable oil, plus
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additional oil, for frying the fish
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1 lb halibut or 1 lb grouper, cut into four equal pieces
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all-purpose flour, seasoned with
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salt and pepper, for dredging the fish
Instructions
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.