Chili-lime fish with corn cream and bimi

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This chili-lime fish with corn cream and bimi belongs to the category of easy weekday recipes. Yes! Everything that is tasty comes together on your plate: sweet, salty, sour, fatty, spicy…

Ingredients

For 2 people:

  • 2 nice pieces of white fish, e.g. sea bass or cod
  • 400 grams of corn
  • Pinch of dried chili
  • lump of butter
  • 200 grams bimi
  • 1 garlic clove, thinly sliced
  • Oil, for frying

For the chili rub:

  • 1 teaspoon paprika powder (possibly smoked)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried chili
  • 1/4 teaspoon cumin
  • 1/8 teaspoon caynne pepper
  • 1 teaspoon garlic powder
  • Sea salt and black pepper

For the lemon butter:

  • 1 tablespoon unsalted butter
  • 2 limes: zest and juice
  • 1 tablespoon olive oil

You can basically make the chili-lime fish with any type of fish. Or even shrimp. Nevertheless, we recommend a tasty white fish, such as cod, brill, plaice or hake. We used sea bass. Delicious with a quick corn cream and fried bimi!

Instead of bimi (also known as asparagus broccoli or broccolini) you can also use green asparagus or broccoli. The dish is even delicious with some fried long beans with garlic.

Easy recipe for fish with chili and lime

This is how you make this chili-lime fish

First mix all the spices for the chili rub. Set aside.

Halve the thicker pieces of bimi. Heat a frying pan over medium heat, pour in a dash of oil and sear the bimi. Is it going fast, but is the bimi not yet al dente? Then add some water to the pan and put a lid on it. This way the bimi will continue to steam.

When the bimi is almost cooked, add the garlic slices. Let it fry for a while, just to taste.

Meanwhile, bring the corn kernels to the boil in a saucepan with a large glass of water, a good knob of butter and a pinch of dried chili pepper. When the corn kernels are soft (which it soon will be), transfer them to a food processor or blender. Grind them to a smooth corn puree. How smooth depends entirely on your taste. A coarser puree can be just as tasty.

Pat the fish fillets dry with kitchen paper. Rub the fish on both sides with the chili mixture. Then massage some oil into the fish, on both sides.

Heat a large non-stick frying pan over medium to low heat. Add some oil and place the fish fillets in it, skin first. Once the fish releases from the pan, flip the fillets. Let them cook on that side for another 3 minutes or so, until they are cooked through.

Take a small saucepan and melt the butter with a tablespoon of olive oil. Add the grated lime zest and juice and stir well.

Prepare the plates: first scoop some corn cream on the plate and put the fish on it. Place the bimi on either side of the fish. Sprinkle the fish with some coarse sea salt and rings of red chili pepper. Finally, drizzle the lemon butter over the dish.

More delicious fish recipes:

  • Fish on the menu tonight? These are the best fish recipes
  • Blissful chick with watermelon from Jean Sur Mer
  •  fish with a spicy herb crust and fattoush
Baked sea bass recipe

Source: Culy by culy.nl
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