Recipes
Herb crusted fish with jicama salad
02
Jan
Jan
INGREDIENTS
- 250 grams fish fillet, cut into serving pieces
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1/4 cup MAYA All Purpose Flour
- 2 pieces eggs, beaten
- 1 cup Japanese crumbs, combine with
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh rosemary
- oil for fying
Salad:
- 1 cup jicama strips (3 x 1/4 inch)
- 1 cup halved fresh strawberries
- 1/2 cup pineapple chunks
Dressing:
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons canola oil
PROCEDURE
Preheat oven to 350 F/ 177 C. Lightly grease a medium baking sheet. Rub fish fillet with lemon juice then season with salt and pepper, coat with flour then dip into beaten eggs then roll in herb crumbs. Heat skillet and pan–fry fish. Transfer to baking sheet then bake for 5–10 minutes. Set aside. In a bowl, combine jicama, strawberries and pineapple chunks. In another bowl mix together all dressing ingredients then drizzle into fruits mixture. To serve, arrange salad in plate then top with herbed crusted fish.
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