Paprika & Chilli Butter Snapper with Slaw
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Paprika & Chilli Butter Snapper with Slaw
Recipe by Michael Weldon
Ingredients
Chilli Butter
Unsalted butter
Fresh chilli, finely chopped
Ground chilli
Smoked paprika
Sea salt
Lemon juice
Fish
White fish fillets
Sea salt
Slaw
Brussels sprouts, finely sliced
Red cabbage, finely sliced
Fennel, thinly sliced
Olive oil
Lemon juice
Sea salt
To Serve
Lemon cheeks
METHOD
Chilli Butter
Place the unsalted butter, chopped fresh chilli, ground chilli, smoked paprika, a pinch of salt and a squeeze of lemon juice into a food processor. Blend until well combined.
Cook the Fish
Heat a pan over medium-high heat and add the chilli butter, allowing it to melt.
Season the fish fillets with salt, then place them into the pan. Cook for about 1½ minutes on each side, allowing the fish to absorb the butter and cook through.
Prepare the Slaw
In a bowl, combine the sliced Brussels sprouts, red cabbage and fennel. Dress with olive oil, a pinch of salt and a squeeze of fresh lemon juice. Toss well to combine.
To Serve
Once the fish is cooked through and has changed colour, plate with the slaw on the side. Spoon some of the golden chilli butter from the pan over the fish.
Finish with a sprinkle of salt and serve with a lemon cheek.
Enjoy!
