Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 2 (150-gram each) white fish fillets by patting them dry with paper towels.

2. 2

   Mince 1 stalk (20 grams) fresh lemongrass, 4 cloves (12 grams) garlic, and chop 1/4 cup (10 grams) fresh cilantro; combine these in a bowl with 1 teaspoon (2 grams) ground cumin, 1/2 teaspoon (1 gram) ground coriander, 1/2 teaspoon (1 gram) sweet paprika, 1 tablespoon (15 ml) fresh lemon juice, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon (1.5 grams) salt, and 1/8 teaspoon (0.5 grams) black pepper to create the marinade.

3. 3

   Gently coat the fish fillets with the prepared marinade and let them rest for 15 minutes at room temperature.

4. 4

   While the fish marinates, prepare the carob glaze by whisking together 1 tablespoon (20 grams) carob molasses with 1 tablespoon (15 ml) water in a small bowl.

5. 5

   Heat 1 tablespoon (15 ml) olive oil in a large non-stick pan over medium-high heat until shimmering.

6. 6

   Carefully place the marinated fish fillets into the hot pan and pan-sear each side for 3-4 minutes, or until golden brown and cooked through.

7. 7

   During the last minute of cooking, brush both sides of the pan-seared fish fillets with the carob glaze until lightly caramelized.

8. 8

   Remove the fish from the pan and serve immediately with your preferred Egyptian side dish.