2 fish fillets of 750g each
2 tablespoons of lime juice
3 tablespoons of all-purpose flour
salt and black pepper to taste
3 tablespoons of butter or margarine
1 tablespoon of olive oil
1 large mango, peeled and sliced thinly
2 tablespoons of butter or margarine
1 tablespoon of green peppercorns, crushed
2 tablespoons of green peppercorns, crushed and chopped
1 tablespoon of butter or margarine
1/2 cup of fresh or long-life cream
garnish with parsley
2 fish fillets of 750g each
2 tablespoons of lime juice
3 tablespoons of all-purpose flour
salt and black pepper to taste
3 tablespoons of butter or margarine
1 tablespoon of olive oil
1 large mango, peeled and sliced thinly
2 tablespoons of butter or margarine
1 tablespoon of green peppercorns, crushed
2 tablespoons of green peppercorns, crushed and chopped
1 tablespoon of butter or margarine
1/2 cup of fresh or long-life cream
garnish with parsley
Rub the fish fillets with lime juice
Season with flour, salt, and black pepper
In a skillet, heat 3 tablespoons of butter, 1 tablespoon of olive oil
Add the fish and cook for about 4 minutes on each side, but do not overcook it
Using a spatula, place the fillets on a serving platter and keep warm
In another skillet, heat 2 tablespoons of butter and fry the mango slices for 2 minutes
Arrange decoratively over the fish fillets
Cook the green peppercorns whole, crushed, and chopped with 1 tablespoon of butter or margarine
Fry for 1 minute
Add the cream and cook slowly for 3 minutes
Place the sauce over the fish
Garnish with parsley
Serves 4 people.
