Recipes

Grilled plaice, jalapeño, lime and parsley crust

Grilled plaice, jalapeño, lime and parsley crust

Paul Flynn's face
Paul Flynn
Sat Sep 4 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 150g breadcrumbs
  • 4tbs flat parsley, roughly chopped
  • 1 clove of garlic, peeled and roughly chopped
  • Zest of 1 lime
  • 6 pieces of jalapeño pepper, roughly chopped
  • 2tbs mayonnaise
  • Salt and pepper
  • 4 x 225g double fillets of plaice
  • A drizzle of olive oil

1 Put the breadcrumbs, parsley, garlic, lime zest, jalapeños, mayonnaise and seasoning into a food processor and pulse until blended but not pasty.

2 Lay the plaice fillets on an oiled tray, skin side down. Lightly season, then spread the mixture evenly over the fish.

3 Drizzle with a little olive oil then grill for six to eight minutes, depending on the thickness of the fish.

4 Lift carefully off the tray, transfer to warm plates and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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