indian fish rcps

8/7/2019 Indian Fish Rcps

1/36

Serves: 4Style: Maharashtrian Non-Vegetarian

4 big mackerels cut into 2-3 pieces each and insides cleaned thoroughly

1 teaspoon(s) turmeric powder 1 tablespoon(s) lemon juice4 teaspoon(s) red chilli powder 1 tablespoon(s) garlic paste1 tablespoon(s) ginger paste1 teaspoon(s) coriander powder 1 tablespoon(s) tamarind pulp or kokum peels pulp4 tablespoon(s) slightly coarse rice powder salt to tasteoil to deep fryonion rings and lemon wedges to garnish (optional)

1. Wash the mackerels thoroughly. Apply some salt , turmeric powder and lemon juice.Keep aside for 10 minutes.

2. Marinate the mackerels with the rest of the ingredients except rice powder preferablyin a refrigerator for about an hour.

3. Heat the oil till it is very hot. Roll the mackerels in rice powder one by one and anddeep-fry in batches on medium heat till they are crisp.Garnish with onion rings and lemon wedges.

TIPS:

y Mackerels can be fried whole as well. Clean the insides, wash well and make deepincisions or gashes on both sides and proceed as above.

y To make this recipe a low fat one, the marinated mackerels can also be shallow friedor grilled with a minimum amount of oil instead of deep frying.

y Kokum is a fruit whose peels are sun dried and stored to use as a souring agent. It isvery abundant in the western coastal region of India and is used in most of the recipesthere. However, tamarind pulp could be used instead.

y Traditionally, fried fish is made very spicy and had with steamed rice and gravy. Friedmackerels can also be had as a snack with a dip or a chutney.

Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilledAppetizing Kokum in Yoghurt (Quick Sol Kadi) or with Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot boiled rice.


2/36

D eep-fried Savory Buns(Vade)

Vades are a traditional Maharashtrian preparation of a mix of ground pulses made into adough, rolled into roundels and deep-fried till golden crisp. Like rotis and appams, vades areserved with meals to mop up a curry.

Serves: 4Style: Maharashtrian Vegetarian

800 teaspoon(s) red chilli powder

1 teaspoon(s) turmeric powder 1 tablespoon(s) oilsalt to tastewarm water as required to knead doughoil to deep fry

Dry-roast the following separately, cool,then grind dry and fine to get vade powder: 12 cup(s) raw rice

2 cups(s) split bengal gram (chana dal)1 tablespoon(s) split black gram (urad dal)1 tablespoon(s) coriander seeds1 teaspoon(s) cumin seeds

1. Mix well the salt, turmeric powder and red chilli powder along with the vade powder.Make a hole in the centre and pour in the oil. Gently mix into the flour and knead intoa firm dough with warm water.

2. Divide into marble-sized balls. Spread each ball into a flat roundel with greased palms. Heat the oil till hot. Put in the roundel and deep-fry on medium heat till well- puffed, crisp and golden. Drain on absorbent kitchen paper.

TIP:

y The vade powder can be made in larger quantities in advance and ideally stored inairtight containers to be used as required.

Serve hot with : recipes such asEggplant and Potato Curry (Vagan Bateta nu Shak) ,Bottle Gourd Yakhni (Al Yakhin) , andGreen Peas Curry (Vatanyachi Bhaji) .

E ggplant and Potato Curry(Vagan Bateta nu Shak)


3/36

Eggplants (also called Vagan in Gujarat) give a soft touch to potatoes (also called Bateta inGujarat)

Serves: 4

Cooking time (approx.): 12 minutes

Style: Indian Vegetarian (Gujarati)

4 medium eggplants sliced4 medium potatoes peeled and sliced4 medium tomatoes sliced1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders1 teaspoon(s) hot spice mix (garam masala) powder (optional)4 tablespoons oil 4 cups water sugar and salt to tastefinely chopped coriander leaves to garnish

1. Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3minute(s) till the tomatoes are soft.

2. Add potatoes and eggplants. Fry again for about 5 minutes.3. Add the water and cook covered on medium / low heat for 4 minutes or till the

vegetables are cooked.Garnish with finely chopped coriander leaves before serving.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav) , white rice , or Indian bread (Roti).

F ried F ish Amritsari(Tali Machhi Amritsari)

Serves: 4Style: North Indian (Punjabi) Non-Vegetarian

600 gram(s) boneless sole fish or king fish pieces cleaned1 tablespoon(s) vinegar 1 cup(s) gram flour 2 tablespoon(s) yoghurt1 egg lightly beaten1 tablespoon(s) red chilli powder 2 tablespoon(s) garlic paste2 tablespoon(s) ginger paste


4/36


5/36

1 sprig(s) curry leaves2 tablespoon(s) oilsalt to taste

1. Heat the oil in a heavy-bottomed pan till hot. Add the garlic , ginger, green chillies andonions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry

leaves and salt. Saute briefly.2. Add the water and raw mango slices / chopped tomato. Bring to a boil. Drop in the

fish and mix gently. Cover and cook on low for about 10 minutes or till the fish iscooked and the gravy is semi-dry.

TIP:

y For a sour taste, either vinegar, lime juice or tamarind paste can be used in place of raw mango or tomato .

Serve hot with: warm Lacy Rice and Coconut Pancakes (Appam) and / or steamed rice

.

Spicy Coconut Fish Fillets RecipeCategory: Seafood

Rating: 5.00Servings: 4

Ingredients

2 tablespoon corn oil1 teaspoon onion seeds4 dried red chillies3 garlic cloves, sliced1 medium onion, sliced2 medium tomatoes, sliced2 tablespoon dessicated or shredded1 coconut1 teaspoon salt1 teaspoon ground coriander 4 flatfish fillets such as1 plaice, sole or flounder 1 each about 75g(3oz)150 ml qtr pint water 1 tablespoon lime juice1 tablespoon chopped fresh coriander 1 (cilantro)


6/36

D irections: How to Cook Spicy Coconut F ish F illets

1. Heat the oil in a deep round bottomed frying pan (skillet) or a karahi(wok). Lower theheat slightly and add the onion seeds, dried red chillies, garlic slices and onion. Cook for 3-4 minutes, stirring once or twice.

2. Add the tomatoes, coconut, slat and coriander and stir thoroughly.

3. Cut each fish fillet into 3 pieces. Drop the fish pieces into the mixture and turn themover gently until they are well coated with the mixture.

4. Cook for 5-7 minutes, lowering the heat if necessary. Add the water, lime juice andfresh coriander (cilantro) and cook for a further 3-5 minutes until the water has mostlyevaporated. Serve immediately with rice.

Grilled Spiced Fish RecipeCategory: Seafood

Rating: 4.05Servings: 4

Ingredients

4 oz sole, skinned1 salt and pepper to taste2/3 cup plain yogurt2 teaspoon garam masala1 teaspoon ground coriander 2 garlic cloves, crushed1/2 teaspoon chile powder 1 tablespoon lemon juice1 lemon wedges for garnish

D irections: How to Cook Grilled Spiced F ish

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinklewith salt and pepper.

Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish.Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.

Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.Serve hot, garnished with lemon wedges.


7/36

Ingredients for Garlic and Lemon Grilled Fish Recipe

Fish fillets(Tilapia) - 2 nosor

Sword fish steaksPepper(ground) - 1 tspFresh garlic(chopped) - 1 tbspLemon juice - 1 tspTurmeric powder - A pinchChilly powder - 1 tspOlive oil - 2 tbspSalt - As reqd

Preparation Method of Garlic and Lemon Grilled Fish Recipe

1)Marinate the fish fillets or fish steaks with all the ingredients for 2 - 3 hours.

2)Place aluminium foil over baking tray and spray with cooking spray.

3)Place the fish in it and grill for 7 mins.

:- Fish steaks may take longer because it is thicker.

4)Turn the sides of the fish while grilling.

5)Garnish with onion rings and stir fried vegetables.

:- I wouldn`t recommend catfish. The best taste is with tilapia fillets or any other fish steaks you like.

F ish House Barbecue RecipeIngredients

1 15 ounce can tomato sauce

1/2 cup dry red wine

1/2 cup butter or margarine


8/36

2 tablespoons lemon juice

2 tablespoons chopped green onion

1 teaspoon sugar

1 teaspoon dried salad herbs

1/2 teaspoon salt

Few drops bottled hot pepper sauce

6 whole pan dressed brook or lake trout or perch

H ow to make Fish H ouse Barbecue

In small heavy saucepan combine all ingredients except fi sh .Simmer, uncovered, over coals 10 to 15 minutes.Meanwhile, grill fish over hot coals 10 to 12 minutes on each side.Brush both sides offish with sauce during last few minutes of gr illin g.Pass the sauce.

Barbecued F ish RecipeAllow your taste buds to experience this barbecued fi sh . They'll never ever ask for anything else for along time to come. An incredible barbecued fish gets its taste from fish. If you like this rec ipe of barbecued fish, please share with friends and family through popular networking sites.

S ponsored Results

D ifficulty LevelEasy

Health IndexAverage


9/36

CuisineAmerican

Main IngredientFish

View Photos of Barbecued Fish

Ingredients

2 cups pared and thinly sliced carrots (4 medium)

1 medium onion, halved and sliced

2 16-ounce packages frozen fish fillets, thawed

6 gree n pepper slices

1 15 1/2-ounce jar spaghetti sauce with mushrooms

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 tablespoons vinegar

1 tablespoon prepared mustard

1 teaspoon sugar


10/36

H ow to make Barbecued Fish

In 12 x 7 1/2 x 2-inch baking dish, cook carrots and onion with enough water to cover at HIGH for 10minutes or till boiling.Cook at HIGH 5 to 7 minutes longer or till tender.D rain vegetables and set aside.

Cut each block of fish crosswise in four equal pieces; place in same baking dish.Sprinkle with sa l t a nd pepper .Top fish with carrot-onion mixture and green pepper.Blend spaghetti sauce and flour; add lemon juice, vinegar, mustard, and sugar.Spoon sauce over fish.Cook , covered, at ME D IUM HIGH (7) for 10 to 12 minutes or till fish flakes easily with a fork.

grandad ken's crispy grilled trout with parsley and lemon

main courses | serves Serves 2 My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish.

ingredients

2 x 300g/10oz whole trout, scaled, cleaned and guttedolive oilsea salt and freshly ground black pepper


11/36

a large bunch of fresh flat-leaf parsley, leaves picked and chopped2 lemons, 1 zested and sliced, 1 halved

a few knobs of butter

Preheat your grill to full whack. Slash each trout with a knife, about ten times on each side. Each

slash should be about 0.5cm/ inch deep. Rub the trout with olive oil and season with salt andpepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side byside on a baking rack over a roasting tray.

Put the lemon zest on top of the fish and place the lemon halves on the tray too. D ot the trout withthe butter and place it 15cm/6 inches from the grill. Cook for around 6 minutes on each side untilcrispy and golden.

Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.

Grilled Trout with Parsley

This trout recipe works best with a whole fish because you will want to place all the herbs inside of it. This trout makes a delicious meal any day of the week.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: S erves 4

Ingredients:

y 2 1 pound trouty 2 tablespoons fresh parsley, mincedy 2 tablespoons olive oily 2 tablespoons fresh basil, mincedy 1 tablespoon fresh rosemary, mincedy 2 cloves garlic, mincedy 1/2 teaspoon salty 1/2 teaspoon black pepper


12/36

Preparation:

Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish.Cover and refrigerate for 2 hours. Oil cooking grate and preheat grill. Sprinkle fish with salt andpepper and grill for 4-5 minutes on each side over a medium heat. Carefully remove the fish fromgrill and serve.

O range-Ginger TilapiaTilapia is an excellent fish for grilling. If you've never tried grilling a whole fish, you really should takea crack at this recipe. It is certain to impress.




Yield: S erves 4

Ingredients:

y 4 whole small tilapia, bonedy 1 orange, slicedy 1/2 cup plain yogurty 1/2 cup fresh coriander (cilantro), choppedy 1/4 cup mayonnaisey 4 tablespoons olive oily 2 tablespoons orange rindy 2 tablespoons orange juicey 2 tablespoons ginger root, choppedy 1 tablespoon lime juicey salt and pepper to taste

Preparation:

In a small bowl combine 2 tablespoons olive oil, with orange rind, orange juice, ginger root and 1/4cup coriander. Season with salt and pepper. Spray 4 large pieces of aluminum foil with cooking sprayand place on fish in the center of each. D ivide orange mixture in 4ths and spoon into the body of

each fish. Add 2 slices of the orange inside the fish. Wrap tightly and place on preheated grill. Grillover medium heat for about 30 minutes or until fish is done. Meanwhile combine yogurt,mayonnaise, lime juice, remaining olive oil and remaining coriander in a bowl. When fish are doneremove from grill and unwrap. Be careful of the hot steam. Place on plate and pour 1/4th of thesauce over each fish.


13/36

Moroccan Spiced Cod With O range &Black O lives

This flavorful fish dish is quick and easy enough for a busy weeknight, and elegant enough toserve to guests. Make your own ras el hanout spice blend, or use a ready made version. Andfeel free to substitute another firm, white fish, such as halibut or sea bass.

Serves 4.




Ingredients:

y 1 pound cod filetsy 1 1/2 tablespoons ras el hanouty Juice of a large orange, about 1/4 to 1/3 cupy 3 tablespoons extra-virgin olive oily 1/3 cup good-quality pitted black olives, such as Kalamata, nicoise, or gaetay 2 tablespoons finely chopped fresh parsleyy Lemon wedges for serving

Preparation:

Preheat the oven to 425 F.

Place the fish in a baking dish, and gently rub the top surface with the ras el hanout , makingsure to coat the fish evenly.

In a medium bowl, whisk together the orange juice and olive oil, and pour over the fish.

Sprinkle the olives evenly over the fish. Bake in the preheated oven until the fish is opaquethroughout and flakes easily with a fork, about 10 to 15 minutes depending on the thickness.

Garnish the fish with the chopped parsley, and serve with lemon wedges. Enjoy!


14/36

Ras E l Hanout Moroccan Spice BlendRas El Hanout means "top of the shop," in Arabic, because a merchant's best spices would gointo this North African spice blend. Ras El Hanout has no set recipe, and the most complexversions may contain over 50 spices that are toasted before grinding. Though this version has

a long ingredient list, it is very easy to make, as it uses ground spices that are easy to find inmost supermarkets, and doesn't require toasting.

Makes about 1/4 cup.



Ingredients:

y 2 teaspoons gingery 2 teaspoons coriandery 1 1/2 teaspoons cuminy 1 1/2 teaspoons cardamomy 1 1/2 teaspoons black peppery 1 1/4 teaspoons nutmegy 1 teaspoon turmericy 1 teaspoon allspicey 1 teaspoon cinnamony 1 teaspoon hot Spanish paprikay 1/2 teaspoon cayenne peppery Generous pinch saffron threads

Preparation:

In a medium bowl, whisk together all of the ground spices. Crush the saffron threads betweenclean, dry fingers, sprinkle over the spice mixture, and whisk again.

Transfer the Ras El Hanout to an airtight container, and store in a cool, dark place for up to 3months. Enjoy!

F ish with Tahini (Samak bi Tahini)

Fish with tahini is easy and perfect for the seafood lover! It is called samak bi tahini in Arabic and is alocal favorite in many Middle Eastern regions.

You can use any type of fish for this dish. Tilapia does very well and is readily available at most


15/36

markets.

This recipe contains tahini , a sesame seed paste. Tahini is easy to make at home, or can bepurchased at Middle Eastern grocers, or at gourmet markets.

Ingredients:

y 2 lbs. fishy 1/2 cups tahiniy 1/4 cup lemon juicey 2 tablespoons warm watery 1 large onion, slicedy olive oily salt

Preparation:

D rizzle olive oil and salt on fish and bake in baking pan at 350 degrees for about 12-14 minutes, or

until fish flakes easily with fork.

Remove from oven and set aside.

In a medium bowl, combine tahini , olive oil and water. Mix until a sauce forms, adding more waterand lemon juice as needed.

Spread sauce over fish and cover with onion slices.

Bake for 25 minutes at 325 degrees.

Serve immediately or place in refrigerator and serve cold. Serve fish with tahini with white rice and

lemon wedges.

Bacalao con Tomate - Cod F ish withTomato Sauce

If you like fish, this dish is sure to become one of your favorites! The salty flavor of the cod,combines well with the sweeter flavor of tomato sauce, garlic and roasted red pepper. Serve withhome-fried potatoes and you'll be cleaning your plate.


16/36




Ingredients:

y 2 lbs. dried salt cod (boneless)y 1 large yellow or white oniony 3 cloves garlic, choppedy 3/4 cup (approximately) Spanish olive oil for fryingy 1 - 28 oz can crushed tomatoy unbleached white flour - enough to coat fishy 1 bay leaf y 1 - 12 oz jar or can of roasted red pepper, sliced

Preparation:

Serves 6-8.

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

Remove the fish from the water. Pat it dry with paper towels and set aside. Pour about a cup of olive oil into a large, open frying pan and turn burner on medium heat. Put flour onto a

plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brownfish lightly on both sides. Set aside.

Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sautuntil the onion is translucent. Add the crushed tomato sauce and bay leaf and simmer for about 10 minutes, stirring often.

Add the cod fish back into the frying pan and reduce heat. Add the roasted red peppers andlet simmer for about 5 minutes.

Serve with fried potatoes.

Samak K ebab ( F ish) Recipe

F ish is marinated in lemon, onions, paprika , and garlic , then skewered and grilled as kebabs . Planahead to marinate the fish at least 1 hour.


17/36




Ingredients:

y 2 to 3 pounds (900g-1.25 kg) filleted fish (halibut, sea bass, haddock or cod)y 2 large onionsy 8 Tablespoons lemon juicey 2 teaspoons ground cuminy 2 fat cloves of garlic, finely choppedy 1 teaspoon paprikay 1 teaspoon sea salty 20 grinds of black peppery 4 Tablespoons olive oily .y

Garnish:y Coarsely chopped parsleyy Lemon wedgesy Paprika

Preparation:

Cut the f ish into 1-inch (2.5 cm) cubes and put in one layer in a shallow dish. Skin, grate, and extract juice from onions, then mix together in a small basin with lemon juice, cumin, garlic , paprika , salt,and pepper. Pour this marinade over fish. Leave for at least an hour, turning 2 to 3 times. Thread thefish on to wooden skewers and brush all over with the olive oil . The dish can be prepared to thisstage early in the day. To cook, grill for 6 to 8 minutes until golden, turning frequently.

To serve, arrange the coarsely chopped parsley on an oval fish platter, lay the fish on top and garnishwith the lemon wedges and an extra dusting of paprika.

Serves 6 to 8

Grilled Pandora with D ried Tomato Pesto -Pagello al Pesto di Pomodori Secchi

Grilling is one of the finest ways to prepare fish, and indeed little tastes better than a well-grilledfish. This dried tomato pesto adds a very nice touch to grilled fish.


18/36



Ingredients:

y A Pandora weighing 2 pounds (900 g), cleaned and scaledy 2 ounces (50 g) sundried tomatoes, of the kind packed in oily 2 ounces (50 g) blanched peeled almondsy 1 teaspoon dried oreganoy 1 teaspoon chopped wild fennel fronds (whir 1/2 teaspoon fennel seeds in a blender if need

be)y 1 clove garlicy The larger leaves of 2 leeksy Olive oily An organically grown lemony Salt and pepper to taste

Preparation:

Have your fishmonger clean and scale the fish. Brush it with olive oil and put it in the refrigerator fora half hour.

In the meantime, start heating your grill, and steep the tomatoes in boiling water. When they havesoftened pat them dry and mince them with the garlic, fennel, almonds, and oregano. Stir 1/4 cupolive oil into the pesto mixture and season it to taste with salt and pepper. Stuff the cavity of the fishand the gill slits with the pesto.

Whisk the juice of the lemon with 4 tablespoons olive oil and a little salt and pepper, and brush themixture over the fish. Blanch the greenest leek leaves for three minutes, and then wrap the fish in

them.

The fish is ready, and by now your grill should be hot. Set the fish on it and cook for about 10minutes, brushing it every now and again with the lemon sauce. Carefully flip it and cook the otherside for 10 minutes too, brushing every now and then with the sauce.

The fish should by now be cooked. Carefully separate the leek leaves so you can check the fish -- if itis done the flesh will flake and pull away from the bones. Bring it to the table still wrapped in itsleaves, and unwrap it before your guests. Serve it, with the vegetable of choice (not the leeks, whichact as a container in this case) and a crisp white wine. I might go with a Falanghina del Taburno.

Moroccan Baked F ish Tagine with Potatoes,Carrots, Tomatoes and Peppers


19/36

This classic Moroccan recipe is prepared by baking chermoula -marinated whole fish with potatoes, carrots, tomatoes and green peppers the result is zesty, saucy and delicious. Servedirectly from the baking dish with Moroccan bread for a complete one-dish meal.

Use any firm, white fish such as sea bass, red snapper or orange roughy. Be sure to slice the potatoes and carrots quite thin so that the vegetables will be tender by the time the fish has

finished cooking.

For stove top preparation in a traditional tagine, see this Fish Tagine Recipe .

Serves 6.


Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

y 1 or 2 whole fish (2 kg or 4 1/2 lb. total weight)y ------- For the Chermoula --------y 1 large bunch cilantro (coriander), finely choppedy 4 large cloves garlic, pressed or finely choppedy 2 tablespoons paprikay 1 tablespoon cuminy 1 teaspoon salt, or more to tastey 1 teaspoon ginger (optional)y 1/2 teaspoon cayenne peppery 1/4 teaspoon saffron threads, crumbledy 3 tablespoons vegetable oily juice of 1 lemony -------------------------------------y 2 large carrots, cut into thin sticksy 2 large potatoes, peeled and thinly slicedy 3 or 4 tomatoes, thinly slicedy 2 green peppers, sliced into ringsy 1 or 2 whole chili peppersy 1 or 2 lemons, slicedy salty gingery peppery olive oily handful of red olivesy --------------------------------------------------------y 2 tablespoons chopped parsley or cilantro, for garnish

Preparation:

Wash and dry the fish.


20/36

Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is assalty, lemony, and spicy as you like.

Reserve a little more than half of the chermoula, and use the remaining chermoula tomarinate the fish, rubbing the chermoula over the outside of the fish and and inside the

cavity. Cover the fish and leave to marinate while proceeding with the recipe. (Or, refrigeratethe fish and leave to marinate at least several hours or even overnight. Bring the fish to roomtemperature while proceeding with the recipe.)

Preheat an oven to 425 F (220 C). Lightly oil a baking dish with olive oil. Distribute thecarrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish.Add the potato slices in a single layer and season them to taste with salt, ginger and pepper.

Place the fish in the baking dish and arrange the tomato slices on and around the fish. Thinthe reserved chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoonthe mixture over the fish and vegetables. Top the fish with the green pepper, lemon slices,chili peppers and olives.

Cover the fish with aluminum foil and bake for 25 minutes. Remove the foil, and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.

If the liquids in the dish have not reduced to a thick sauce during the baking, you'll want to dothis on the stove. Carefully pour out the liquids into a saucepan and cover the fish to keepwarm. Reduce the liquids to a thick sauce over medium to medium-high heat and pour immediately back into the baking dish. Garnish with the chopped parsley and serve.

Moroccan Spicy Carrotswith Chef Hamid Idrissi

Chermoula is a spicy Moroccan marinade that is absolutely delicious on carrots. See our recipe for creating spicy Moroccan-style carrots that will add some heat and flavor to your dining.

Recipe Ingredients

You start with the ingredients of making chermoula, a Moroccan paste which goes with a variety of dishes. So it takes some good firm carrots, you peel them, about four carrots, which is about apound and a half. The ingredients use about one garlic 6 or 7 cloves. About 1 teaspoon cayennepepper. I will use one whole table spoon of cumin. I use about half bunch of parsley and abut awhole bunch of cilantro. A lemon juice, about one whole lemon squeezed. 2 tablespoons of vinegar.And one tablespoon of olive oil.


21/36

Combine Ingredients

So, we combine all of the ingredients and always use salt to taste. Then you blend everythingtogether. When it s blended you just pour it in a bowl. So, this is chermoula. Chermoula is usedmainly in fish in Morocco. But you can marinate broccoli, you can marinate carrots with chermoula.Carrot goes absolutely marvelous in it.

S team the Carrots

Gonna steam the carrots. You take a sauce pan, about a half cup of boiling water and you add thecarrots. I want them just to be steamed. So, I put only a half cup of water because after I cover it thesteam can not come out. You leave it on medium high about ten minutes. You can always checkthem. You can stir them up a little bit with a wooden spoon.

Remove Carrots in 7 10 Minutes

We keep the spicy carrots on medium high. After seven to ten minutes you can see the water all theway to the bottom is turning yellow from the carrots. You know it s done. And you don t want to

cook them too much till they become like soupy. You wait like about 5 minutes until it s cooled downa little bit.

Mix Carrots and Chermoula

You ad all the chermoula to the carrots and with a wooden spoon you keep turning it over and overand over again. This dish, it s not ready to serve yet because it needs to be refrigerated for about 2hours or over night will be even better.

Moroccan-Spiced Carrot D ip

Moroccan spices are blended into this smooth, spicy-sweet carrot dip. Try it with pita chipsor crudites, as part of a mezze platter, or as a nutritious condiment for sandwiches.

Makes about 1 1/2 cups.




Ingredients:

y 1 pound carrots, peeled, trimmed, and cut into 1-inch chunksy 1/4 cup watery 2 to 3 cloves of garlic, peeled and finely choppedy 3/4 teaspoon peeled and grated fresh ginger


22/36

y 1/2 teaspoon paprikay 1/4 teaspoon cinnamony 1/4 teaspoon coriandery 2 teaspoons freshly squeezed lemon juicey 2 tablespoons extra-virgin olive oily Freshly chopped parsley for garnish (optional)

Preparation:

Place the carrots and water in a small saucepan, and bring to a boil over medium-high heat.As soon as the water begins to boil, reduce the heat to low, cover, and steam the carrots untilthey are very tender, about 15 minutes.

In a food processor, immersion blender, or regular blender, puree the carrots. Add the garlic,ginger, paprika, cinnamon, coriander, and lemon juice, and continue to process until themixture is smooth.

Drizzle in the olive oil, and process just until it is well-blended.

Transfer the carrot dip to a serving dish, and allow to cool. Garnish with fresh chopped parsley just before serving, if desired. Serve at room temperature or chilled with pita chips,crusty bread or crudites.

Carrot dip will keep, well covered in the refrigerator, for up to 3 days.

Black Bean Hummus Recipe

Although black beans are not usually included in Middle Eastern cooking, they make such a nicealternative to chickpeas in hummus. Black beans are also very healthy and high in anti-oxidants.

Tahini is included in the recipe and can be store bought or made from scratch.

y More hummus recipes



Ingredients:

y 1 can black beans, drained (15 oz)y 1/4 cup tahiniy 1 tablespoon garlic, mincedy 1 tablespoon olive oily 1/4 tablespoon lime juicey 1/2 teaspoon cumin


23/36

Preparation:

In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half ateaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator inairtight container.

Serve with hot pita bread , pita chips, veggies, or tortilla chips.

Roasted Garlic Hummus Recipe

I love roasted garlic hummus. I serve it to guests who have never had traditional hummus or to thosewho don't care for tahini in hummus. It has a rich garlic flavor that is not overwhelming - it's justright.

y More hummus recipes



Ingredients:

y 1 can chickpeas/garbanzo beans (15 oz.)y 2 tablespoons roasted garlicy 1/2 tablespoon lemon juicey 1 tablespoon olive oily 1/2 teaspoon oregano

Preparation:

In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desiredconsistency. If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) untildesired consistency.

Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread , pita chips,or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.

Hummus can be prepared in advance up to two days if stored in airtight container in therefrigerator. To serve, heat in microwave or on stovetop.

Roasted Vegetable Ratatouille Recipe


24/36

This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it bycaramelizing the vegetables. Tossed with a simple roasted garlic oil, this ratatouille is simpleand quick; it can be done in less than one hour.




Ingredients:

y 1 medium eggplant, cut into cubes (4 cups)y 2 medium zucchini, cut into 3/4-inch slicesy 1 red bell pepper, cut into stripsy 5 plum tomatoes, halved lengthwisey 2 cloves garlicy 2 sprigs rosemaryy 2 sprigs thymey 4 tablespoons olive oil, dividedy 3/4 teaspoon salty 1/4 teaspoon ground black pepper

Preparation:

Preheat the oven to 375F. Toss the prepared eggplant, zucchini, bell pepper, tomatoes, garlic,rosemary, and thyme with 2 tablespoons of olive oil. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.

Once the garlic has browned, remove it and set it aside. Continue cooking the remaining

vegetables for an additional 15 minutes or until they have all turned golden brown around theedges. Transfer the vegetables a large bowl.

Smash the reserved garlic with a fork until it forms a smooth paste and mix it into theremaining 2 tablespoons of olive oil. Toss the roasted ratatouille with the garlic dressing, salt,and pepper. Serve it warm or at room temperature.

This roasted vegetable ratatouille recipes makes 8 servings.

Herb F ocaccia with Artichokes, RoastedGarlic, and Goat Cheese

Tangy and savory, this wonderful focaccia tastes complex but is simple to make. Serve as anappetizer or makes a great meal when accompanied by a bowl of tomato or mushroom soup.


25/36

Prep Time: 1 hour, 30 minutes


Total Time: 1 hour, 70 minutes

Ingredients:

y 4 1/2 cups unbleached all-purpose floury 1 tablespoon active dry yeast (1 package)y 2 teaspoons salty 2 cups warm water (100 - 110 degrees)y 1/4 cup olive oily 1 tablespoon dried thyme or 2 tablespoons fresh thyme (stems removed)y 1 head of garlicy 1 cup frozen artichoke hearts, thawed and sliced 1/4 inch thick (canned variety will also

work)y 6 ounces of goat cheesey

4 tablespoons extra-virgin olive oily course sea salt, for sprinklingy fresh ground pepper, for sprinkling

Preparation:

Preheat oven to 350 degrees.

In the bowl of a mixer fitted with a paddle attachment, add the water and yeast. Let stand for about 1 minute, then add the olive oil, flour, and 2 teaspoons of salt (in that order). Mix untilwell combined. Add the thyme and mix for another minute. The dough should be sticky softand pull away from the sides of the bowl. If too wet add a little flour. If too dry add a little

water. Remove paddle and add a little olive oil to the side of the bowl. Cover bowl with plastic wrap or a damp towel and let stand at room temperature for about an hour or untildough has doubled in size.

While dough is rising, roast the garlic. Cut off the top fourth of the head of garlic. Drizzleabout a teaspoon of olive oil over the exposed garlic cloves, wrap the head of garlic looselywith aluminum foil, and place in oven. Roast for about 45 minutes or until very soft. Set asideto cool. Remove the roasted garlic by squeezing the cloves out the cut end. Place in a small

bowl and set aside.

Turn oven up to 450 degrees. Lightly oil a baking sheet about 17 by 11 inches (or similar size). Remove dough from bowl and onto baking sheet. Gently pull and push the dough withyour fingertips until it covers the baking sheet. Make several dimples in the top of the dough

by pressing into it with your fingertips. Lightly brush the top of the dough with extra-virginolive oil.

Evenly distribute the artichoke, roasted garlic, and goat cheese over the top of the dough.Lightly press these ingredients into the dough. Sprinkle sea salt and ground pepper over thetop. Let dough rest for 10 minutes.


26/36

Place the dough into the oven on the lowest rack. Bake for about 10 minutes, then turn downoven to 375 degrees, and turn pan 180 degrees. Continue to bake until golden brown, about20 to 25 minutes.

Remove from oven and let cool in pan for 10 minutes before cutting. Wrap unused focaccia(cooled) tightly with plastic wrap and refrigerate. To reheat, wrap loosely with aluminum foil

and place in 300 degree oven until warm.

Vegan Bruschetta with Garlic

Vegan Bruschetta with Garlic

Ingredients:

y 3/4 cup olive oily 5-6 cloves garlic, mincedy 6-8 fresh tomatoes, dicedy sea salt, to tastey 1 baguette, sliced about 3/4 inch thicky extra olive oil for brushing bread

Preparation:

Pre-heat broiler oven.

Over medium heat, heat the garlic in olive oil for 2 to 3 minutes. Add tomatoes and allow tocook for another 5 to 7 minutes.

Brush both sides of bread with olive oil and sprinkle generously with sea salt. Place breadslices on baking sheet, and top each slice with about 1 tablespoon of tomato and garlicmixture.

Broil for 2 to 3 minutes.

Cardamom Naan


27/36

N an, or N aan, is a traditional Indian flat bread. What makes this bread different from many types of flat breads is the wide variety of flavors that are mixed right into the dough. Once you have thebasics down, this is a great bread to experiment with.




Yield: Makes 8 Naan

Ingredients:

y 3 1/2 cups floury 1 1/4 cups lukewarm water (about 110 degrees F.)y 1 envelope active dry yeasty 1 tablespoon salty

1 tablespoon honeyy 1 tablespoon ground cardamomy 1 tablespoon olive oil

Preparation:

D issolve yeast in water and stir in honey. Let sit until it becomes foamy (about 10 minutes). Addolive oil, flour, salt and cardamom and stir until the dough forms into a manageable ball. Placedough on a lightly floured surface and knead until smooth and elastic (about 6 minutes). D ivide thedough into 8 equal pieces and shape into balls. Set the balls on an oiled baking sheet and brush withadditional olive oil. Cover loosely with plastic and let rise in a warm place until doubled in size (1 to 2hours). On a lightly floured surface, roll out each ball of dough into an 8-inch disk. Arrange them on

oiled baking sheets and let rest for 20 minutes. Light the grill. Brush each nan lightly with olive oiland grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn andcook until golden all over (about 1 minute).

Moroccan F ried F ish Spice Blend

This mixture of Moroccan spices adds flavor to fish that will be fried. To use, sprinkle up to 1

tablespoon per kilogram (2 lbs. 3 oz.) of fish before coating with flour and frying. It can beused to marinate the fish overnight.


28/36



Ingredients:

y 2 teaspoons cuminy 1 1/2 teaspoons turmericy 1 1/2 teaspoons hot paprikay 1 teaspoon sweet paprikay 1/2 teaspoon pepper

Preparation:

Blend the spices together, and store in an airtight container for up to several months.

Use the spice mixture to season fish before frying up to 1 tablespoon per kilogram of fish.It's especially good on whiting.

After seasoning the fish, dredge the fish in flour and then fry.

Grilled Jamaican Jerk Tilapia Packets

If you're in the mood for a Caribbean meal, then this grilled tilapia dish is sure to please. You canadjust the spiciness of this dish by omitting the poblano pepper.




Ingredients:

y 4 tilapia fillets, about 6 ouncesy 1 cup white onion, choppedy 1 cup red or orange bell pepper, juliennedy 2 poblano peppers, seeded and choppedy 3 cloves garlic, mincedy 3 tablespoons olive oily 3 tablespoons fresh cilantro, choppedy 3 tablespoons Jerk Seasoningy 2 tablespoons fresh lemon juicey salt and black peppery 4 large pieces of aluminum foil


29/36

Preparation:

Preheat grill medium high heat. Place one piece of tilapia in each piece of foil. Combine, garlic, oliveoil, cilantro, lemon juice, and jerk seasoning in a small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion, bell pepper, and poblano on each piece of fish. Season lightlywith salt and black pepper. Crimp edges of foil over and seal packets well. Place on grill and cook for

10 minutes, turn, and cook for a remaining ten. When Fish no longer appears opaque and vegetablesbecome tender, remove from heat. Allow packets to stand for 5 minutes before opening.

Tuscan Grilled Trout

y Recipe by Quick From Scratch Fish & Shellfish

Rate & Review

Log in to Add to Favorites

A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a bastingliquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden

brown during grilling.

D irections

1. Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic,sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown,about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.

2. Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with theremaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill orbroil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minuteslonger for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture andpour it over the hot fish.

Notes

F ish Alternatives In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.

Test-Kitchen Tip


30/36

If you don't plan to grill the trout right away, let the oil and vinegar cool completely before addingthe mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.

Grilled Trout Stuffed with Lemon andHerbs

Lemon and trout are a marriage made in heaven. This substantial fish can stand up substantial

flavors, and that's what the lemon and herbs in this recipe offer. This method of stuffing andgrilling fish can be done with any whole fish and makes for a beautiful presentation. Thestuffing used is designed not to be eaten but to flavor the fish from the inside out. Outdoor grilling adds its own unique flavors.

Top ideas for dinner tonight:

y 30-minute (or less) spring dinners y Quick and easy chicken dishes


31/36

y Garden-fresh entre salads

ingredients

y 4 8- to 10-oz. fresh or frozen dressed rainbow trout or Coho salmony 1 Tbsp. olive oily 1 tsp. coarse kosher salt or 1/2 tsp. salty 1/4 tsp. coarsely ground black peppery 2 lemonsy 2 Tbsp. snipped fresh oregano, thyme, and/or chives or 2 teaspoons dried oregano or

thyme, crushedy 2 cloves garlic, mincedy 12 sprigs fresh oregano and/or thyme, and/or chive stems (omit if using dried herbs)

directions

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle

with the salt and pepper; set aside.2. Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaininglemon into wedges; set aside.

3. In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-sideof each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish.Fold unfilled side of fish over lemon slices and herbs.

4. Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutesor until fish flakes easily when tested with a fork, turning once. Serve with remaining lemonwedges. Makes: 4 servings


32/36


33/36

y 1 tablespoon snipped fresh parsley

directions

1. In a small bowl stir together the butter, lemon peel, and half of the shallots; season with saltand coarsely ground black pepper. Set aside.

2. Rinse fish; pat dry. Spread each fish open. Place fish skin sides down. Rub remaining shallotsand the rosemary onto fish; sprinkle with additional salt and pepper and drizzle with lemon juice and oil. Grill fish, skin sides down, on the lightly greased rack of an uncovered grilldirectly over medium heat for 6 to 8 minutes or until fish flakes easily when tested with afork.

3. Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with 1/4 teaspoon of thebutter mixture. Grill for 5 minutes or until tomatoes are heated through. Remove fish andtomatoes from the grill. Cut each fish in half lengthwise. In a small saucepan melt remainingbutter mixture; serve with fish and tomatoes. Sprinkle fish with parsley.

4. *N ote: A pan-dressed fish has has the scales and internal organs removed; often the head,fins, and tail also have been removed. Makes 4 servings.

Grilled Trout stuffed with Rosemary,Thyme and GarlicGordon Ramsay

S erves 4

Freshly caught trout need little to enhance their natural flavour just some herbs, garlic andlemon.

4 small trout, cleaned and guttedF ew sprigs rosemaryLeaves from 4 sprigs thyme2 cloves garlic, peeled and crushedPared rind of 1 lemonF reshly ground salt and pepper2-3 tbsp olive oil4 lemon wedges

1 Stuff the herbs, garlic and lemon rind into the trout cavity.

2 Place a cast-iron frying pan on a camping stove or barbecue for a few minutes, add the oiland pan-fry the fish for 3-4 minutes on each side. The skin will turn a lovely crispy brown.

3 Season with the salt and pepper and serve with lemon wedges.


34/36

S ilver pomfret fry

We got home a bagful of cute silver pomfrets yesterday which were on sale from a local market.There are plans to cook these in 3-4 different ways; will keep you posted about all of those recipes.Today, it is time for fried silver pomfret in our most simplest ways. Here is the recipe details for friedsilver pomfret.

Bringing the ingredients together and getting the fishes marinated on it.

Silver pomfret fry recipe Serves - 4Preparation time - 10 minutes; marination time - 45 minutes

Ingredients: Silver pomfrets - 1/2 kg, cleaned and drained well, make small slant cuts over the skin (youmay want to use any other fish of your choice that is available)Turmeric powder - 1/8 teaspoonRed chilli powder - 3 teaspoonsBlack pepper powder - 1 teaspoonGinger - 1/2 inch piece, finely chopped and crushed to a smooth pasteVinegar - 1 teaspoonSalt - 1/2 teaspoon


35/36

Oil - for shallow or deep frying in batches

Method: Mix together well all the ingredients except oil along with a few teaspoons of water to a thick and fine paste. Apply the marinade as a very thin layer on both sides of the fishesand marinate it for 45 minutes. Shallow or deep fry the fishes in batches on both sides untilgolden brown and drain the oil. Enjoy!

Traditional Indian Home CookingRecipe : Fried silver pomfret

Grilled Pomfret F ish

Posted by hyd kitchen 16 Oct 2009 | Views 1411 | Comments (0) Leave a Comment

Print this Recipe Post a comment Send to Friend

Ingredients

Besan - 2 tbspLemon juice - 2 tbspGarlic crushed - 4 tspSalt according to tasteTandoori powder - 2 tspGreen Chillies crushed - 4Pomfret - 2


36/36

Method

1.Wash the fish thoroughly and make incisions on it

2.Marinate the fish with the remaining ingredients and grill the fish.

indian fish rcps

Documents