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... of acidic marinade (in this case, lime juice and spices). The acid "cooks" the fish if you leave it in there for a bit. This has a bit of an Indian twist to it, and comes from Atul Kochhar. It was delicious and simple.
400 g sea trout fillet, skinned
juice of 3 limes (or 3 tablespoons coconut vinegar)
½ tablespoon coconut oil or ...
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