2 teaspoons coriander seeds
2 tablespoons fresh lemon juice
2 tablespoons water
1/4 cup roasted, peeled and chopped red bell pepper
1/3 cup olive oil
1 teaspoon salt, plus salt to taste
1/2 teaspoon ground white pepper, plus ground white pepper to taste
4 firm, white fish fillets, 1/4 pound each, such as monkfish, sea bass or cod
2 tablespoons chopped fresh parsley
In a blender, combine the coriander seeds, lemon juice, water, bell pepper, olive oil, the 1 teaspoon salt and the 1/2 teaspoon white pepper. Blend at high speed until smooth and creamy, about 1 minute. Pour the purée through a fine-mesh sieve into a clean bowl. Set aside.
If using monkfish, trim off any thick outer membrane from the fillets. Sprinkle both sides of each monkfish, sea bass or cod fillet with salt and white pepper to taste. Place on a steamer rack over (not touching) gently boiling water. Cover and steam until opaque throughout when pierced with a knife, 6-7 minutes.
Transfer the fillets to warmed individual plates. Spoon the sauce evenly over the top and sides of the fish. Sprinkle with the parsley and serve at once.
Active Time: 15 Minutes
Total Time: 25 Minutes
Yield: 6 Servings