POLLOCK WITH RUM, CO­CONUT AND CHILLI

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

6x120g (4¼oz) pollock fil­lets 50ml (2fl oz) dark rum 75ml (2½fl oz) co­conut milk ½ a Scotch bon­net chilli, de­seeded and chopped Grated zest of 2 lemons 1½tbsp ground all­spice A hand­ful of fresh co­rian­der, chopped Rinse the fish in cold run­ning wa­ter and en­sure it’s free of bones. Place in a wide, shal­low bowl. Com­bine all re­main­ing in­gre­di­ents (ex­cept the co­rian­der) in a bowl, then pour over the fish, cover with cling­film and re­frig­er­ate for 1 hour.

Heat the bar­be­cue or grid­dle pan to a medium heat. Scat­ter the fil­lets with most of the co­rian­der, sea­son with salt and pep­per, then wrap in a dou­ble layer of foil with some of the mari­nade and cook for 12 min­utes. Test with a skewer – it’s done if the skewer is warm when you touch it to your lip.

To cook in the oven, place the fish in a roast­ing dish with some mari­nade and most of the co­rian­der; cook at 190°C/gas 5 for 15-20 min­utes. Scat­ter the re­main­ing co­rian­der; serve with a driz­zle of the cooked mari­nade. Lovely with green salad and spicy coleslaw.

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