MAKES: 4 servings
INGREDIENTS
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground coriander
- ¾ teaspoon ground ginger
- ¼ teaspoon ground red pepper
- Four 8-ounce red snapper fillets
- 2 teaspoons peanut oil
- 1 cup sliced yellow, green and red bell pepper
- ¼ cup sliced scallions (white and green parts)
- ¼ cup chicken broth
- 2 tablespoons orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Lemon and lime slices to garnish (optional)
METHOD
On paper plate or sheet of wax paper, combine flour, coriander, ginger and red pepper. Coat one side of each fish fillet with flour mixture; set aside. In large skillet, heat oil; add fish fillets,, floured side down. Cook over medium-high heat until browned on bottom. With spatula, transfer fish to plate, set aside. Add bell peppers, scallions, broth and orange, lemon and lime juice to skillet; stir to combine. Return fish to skillet, browned side up; reduced heat to low. Cook, covered, 3-5 minutes, until fish flakes easily when tested with fork and vegetables are tender; with slotted spatula, transfer fish and vegetables to large decorative platter. Cook pan juices until reduced in volume to about ¼ cup; pour over fish. Garnish with lemon and lime slices if desired.
