Goatfish Fillets with Belgian Endives and Havarti

Name: Goatfish Fillets with Belgian Endives and Havarti
Yield: 4 servings
Ingredients: 4 goatfish fillets 5 oz (150 g) each or Trout fillets; 3 tbsp (45 mL) olive oil; Juice of 1 lemon; 2 tbsp (30 mL) fresh coriander chopped; 2 Belgian endives; 2 Slice (30 mL) butter; A pinch of sugar; Salt and freshly ground pepper to taste; Fresh coriander to garnish; Havarti Garlic Butter; 1/4 cup (60 mL) butter; 2 garlic cloves; 3 tbsp (45 mL) fresh parsley finely chopped; 1/2 tsp (2 mL) Dijon mustard; 2 oz (60 g) Canadian Havarti cheese; Juice of half a lemon

This is the Goatfish Fillets with Belgian Endives and Havarti recipe.

Prep: 15 min
Cooking: 5 min - 15 min
Refrigeration: 2 h

Yields 4 servings

Ingredients

4 goatfish fillets 5 oz (150 g) each or Trout fillets
3 tbsp (45 mL) olive oil
Juice of 1 lemon
2 tbsp (30 mL) fresh coriander chopped
2 Belgian endives
2 Slice (30 mL) butter
A pinch of sugar
Salt and freshly ground pepper to taste
Fresh coriander to garnish
Havarti Garlic Butter
1/4 cup (60 mL) butter
2 garlic cloves
3 tbsp (45 mL) fresh parsley finely chopped
1/2 tsp (2 mL) Dijon mustard
2 oz (60 g) Canadian Havarti cheese
Juice of half a lemon

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Preparation

In a bowl, mix olive oil, lemon juice and coriander. Place fillets in bowl and cover with marinade. Cover bowl with plastic wrap and marinate in refrigerator for 2 hours.

Separate Belgian endive leaves and cut into narrow strips. In a frying pan, sauté strips in butter over very low heat 4 to 5 minutes. Add a pinch of sugar and season with salt and pepper. Set aside on a plate.

Remove fillets from marinade and sear in the same pan. Cook until tender and nicely coloured on the outside, 2 to 4 minutes on each side depending on its thickness, then season with salt and pepper.

Warm Havarti garlic butter. Divide endive strips among 4 plates and place fillets on strips. Drizzle with Havarti garlic butter and garnish with a few coriander leaves.