Sunday, May 10, 2009

Cilantro Crusted Naragi

For my birthday, my friends and coworkers Ivette and Emily got me a Central Market gift card (and some nice white plates) so that I could get some fun new ingredients to play with and have a nice background for my blog photos. I've got some standard types of fish I usually purchase (salmon, tilapia, shrimp, etc.) so I wanted to try something new. The fishmonger recommended the Naragi so I took a chance. It was so juicy and flavorful, it was a great change!

Cilantro Crusted Naragi
2 pounds Hawaiian Orange Naragi

1 cup panko
1/4 cup fresh chopped cilantro
Zest of one lime
Salt and pepper to taste

Heat a large cast iron skillet on medium heat and spray with cooking spray. Combine panko, cilantro, lime zest and salt and pepper. Dredge fish in the panko mixture so each side is thoroughly coated. Cook about 4 minutes each side in the skillet, so the center is still pink.

I served with mango salsa and rice with lime juice and salt and pepper.

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