Brill with a Peanut Crust
recipe for Brill with a Peanut Crust comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Brill with a Peanut Crust
x 225g (8oz) brill fillets, skinned
55g (2oz) salted peanuts, roughly chopped
4 spring onions, finely chopped
grated rind and juice of half a lime
1 plum tomato, finely chopped
2 x 15ml spoon (2 tablespoons) olive oil
to make Brill with a Peanut Crust
the fish onto a lightly greased grill pan.
the peanuts, spring onions, lime rind and juice, tomato,
olive oil and black pepper in a bowl.
the fish with the mixture and grill for 6-8 minutes.
with lemon or lime wedges and serve with stir-fried
with the permission of Seafish - www.seafish.org