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Recipe : *** John Dory Fish With Cilantro, Citrus Fruits, Beetroot And Cumin

John Dory Fish With Cilantro, Citrus Fruits, Beetroot And Cumin
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    35 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
to cook the beets, salt lightly, wrap in aluminum foil, and bake until tender, about an hour; set aside to cool before peeling.
 

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
cumin, tea

Recipe's Ingredients

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  • 1 teaspoon butter
  • ground cumin
  • 12 sprigs fresh coriander
  • coarse salt
  • 1 tablespoon grapeseed oil
  • juice from 1 orange
  • juice from 1/2 lemon
  • 200 g cooked and peeled red beets
  • 30 g whole coriander seeds
  • 250 g john dory fish (or tilapia) fillets

  • Recipe preparation steps

  • 1
    Preheat the oven to 75°C. Heat the serving plates.
  • 2
    Heat the butter in a large nonstick frying pan over medium heat. Sprinkle one side of the beet slices with cumin. Place the slices, seasoned side down in the frying pan and cook until the slices are heated mostly through, about 2 minutes. Season the top of the beet slices with cumin and turn over to continue heating all the way through.
  • 3
    Remove the slices and arrange in a circle with overlapping edges on the heated plates. Set aside and keep warm.
  • 4
    Place the coriander seeds and sprigs and coarse salt in a large, shallow saucepan of water. Bring to a boil. Reduce heat to simmer and allow the water to infuse for a few minutes.
  • 5
    Place the orange and lemon juices in a small saucepan and bring to a boil. Reduce heat to simmer. Reduce the juices to a syrup. Whisk in the grapeseed oil. Set aside and keep warm.
  • 6
    Poach the fish fillets until cooked, about 3 or 4 minutes. Drain well. Place the fillets on top of the beet slices and spoon the sauce over the fillets. Serve immediately.
  • Ready !