Skip to main content

Grilled Basa Fish

 INGREDIENTS:

  1. Basa Fish Fillet 6-8 pieces
  2. Garlic Cloves 6-7 
  3. Paprika Powder 1 tsp
  4. Vegetable Oil 2 tbsp
  5. Lemon Juice 1 tsp
  6. Butter 1 tbsp
  7. Coriander Leaves a handful
  8. Mixed Herbs 1 tsp
  9. Salt as required

METHOD:

Serving Size: 4-5

Make a paste of coriander leaves and garlic. Marinade the basa fish fillets with salt, garlic and coriander paste, mixed herbs, paprika powder, lemon juice and 1 tbsp oil. Set aside for 30 minutes. 

Heat oil and butter in a grill pan. Add the fish pieces and cook until golden brown on both sides. 

Serve grilled basa fish fillet with sauteed veggies and tzatziki sauce.



Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Grilled Chicken Breast

  INGREDIENTS: Boneless Skinless Chicken Breasts 4 pieces Butter 3tbsp Oil 1tbsp Onion 1 medium finely chopped Oregano  Garlic 1tbsp Minced Water 1 cup Cream 1 cup Salt and Pepper as per taste METHOD: Serving Size 4 Season the chicken breasts with salt and pepper. Heat a large skillet to a medium high heat. Add one tablespoon of butter and oil. Once the butter has melted add the chicken breasts. Sear for about 3-4 minutes until golden brown. Flip and sear for another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. Add the remaining butter and oil to the pan. Add the minced garlic and toast them until light brown. Add the finely chopped onions and sauté them until translucent.  Lower the flame and pour in the cream. Gradually bring the temperature to medium and allow the cream to simmer gently for 3 minutes. Add the seared chicken into the sauce. Sprinkle oregano. Taste and adjust the seasoning. Cook for another 5 minutes flipping the chicken...
Post a Comment
Read more

Lemon Garlic Chicken Bites

INGREDIENTS: Chicken Breasts boneless (cut into cubes) 900 gram Oregano 1 tsp Dried parsley 1 tsp Salt as per taste Black pepper powder 1/4th tsp Butter 2tbsp Vegetable oil 2tbsp Garlic 2 tbsp minced Lemon juice 2tbsp METHOD: Serving Size: 6-7 In a small bowl combine chicken pieces, oregano, parsley, salt and pepper powder. Toss to evenly coat. Heat a large skillet over medium heat. Melt 2tbsp butter and oil. Once melted add minced garlic and cook for 1 minute or until fragrant.  Next add the chicken pieces to the pan. To ensure even cooking. Do not overcrowd the pan. Cook for 8-10 minutes flipping halfway through or until all sides are golden brown. Check if the chicken is cooked through. Drizzle lemon juice over chicken and stir to combine.  Serve immediately.  
1 comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more