Seared Snapper
Lemon Pepper Coating and Coriander, Ginger & Lime Dressing
   4 x 80 gm snapper fillets, trimmed, boned and skin on
French Maid lemon pepper seasoning
Flaky sea salt
½ cup French Maid coriander, ginger & lime dressing
½ tsp French Maid crushed chilli
1 tsp French Maid crushed ginger
1 spring onion, finely sliced
¼ red capsicum, deseeded & finely sliced, or capsicums of various colours
Fresh coriander
Juice of 1 lemon
   Coat the flesh side of the fish with lemon pepper and a little salt.
Heat a heavy based fry pan, add a little oil and fry the seasoned side of the fish for a minute, remove to a dish and keep aside.
Meanwhile carefully warm the coriander, ginger & lime dressing in a flat sauce pan, add the crushed chilli, ginger, spring onion, capsicum, fresh coriander and lemon juice.
Leave the pan on a low heat, just keep it hot, and don’t let it get even near the simmering point.
Place the seared fish onto it, cover with tin foil or baking paper and slowly cook the fish while the other ingredients are infusing.

If desired serve with steamed rice or noodles.

Makes two portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint