Turmeric and lime fish fillets

By Lauraine Jacobs

Serves 4

Ingredients

•  4 x 180g fillets firm fish (albacore or skipjack tuna, kahawai, trevally, blue cod)
• ½ tsp salt
• 1 tsp ground turmeric
• 2 limes, juice and finely grated zest
• 2 tsp finely grated ginger
• 1 clove garlic, crushed
• 2 Tbsp flour
• 4 Tbsp grapeseed oil

Instructions

1. Lay the fish fillets on a plate. Put the salt, turmeric, lime juice and zest, ginger and garlic together in a small bowl and mix well.
2. Rub this mixture over the fish on all sides and then cover with cling film and refrigerate for 30 minutes.
3. When ready to fry the fish, shake off excess moisture and dust the fillets lightly with the flour.
4. Heat the oil in a heavy frying pan and when hot, lay the fish in a single layer in the pan. Fry until the fish turns golden and then turn each fillet over and cook for a further minute, so the fish is just cooked through and not drying out
5. Serve at once with extra lime wedges and a little bowl of yogurt that has chopped coriander stirred through. Excellent with potatoes or rice.