Blackened Snapper

  • Servings: 4
  • Difficulty: easy
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Snapper fish marinated in spicy cajun spices and shallow fried until the fish is charred.

0506 large snapper fillets
2 tbsp unsalted butter, melted
2 tbsp Cajun spice mix
2 tsp sweet paprika
lemon slices, for garnish

 


Clean and wash the fish fillets. Brush each fish fillets with melted butter.

In a large bowl, combine cajun spice mix and paprika, then sprinkle thickly over the fish. Rub all spice mix over the all fillets.

In a pan, add some oil for shallow frying. Once the oil is hot, shallow fry all fish fillets until the fish is cooked and flakes easily. Make sure the fish fillets are charred on each side.

Drizzle remaining butter over the fish and serve hot with lemon wedges.

Image courtesy – (c) David Meredith (http://www.more.com/blackened-red-snapper)
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Goan King Fish Rava Fry

  • Servings: 4
  • Difficulty: easy
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Goan-Konkani fish marinated in spicy masala and coated in semolina before frying.

0454 king fish pieces, medium to large size thinly cut
½ tsp turmeric powder
3 tsp red chilli powder
1 tsp coriander powder
2 tbsp lemon juice / ½ tsp tamarind paste
fine rava (semolina) for coating
chopped coriander for garnish
salt to taste
oil for shallow fry


Clean and wash the fish thoroughly. Then cut into thin equal slices. Apply a pinch of salt and turmeric powder on both sides and keep aside for 5 mins.

In a large bowl, mix red chilli powder, coriander powder, lemon juice or tamarind paste, 1 tsp oil and add little water to make smooth paste.

Coat all fish pieces with above paste. Keep aside for 10-15 mins to marinate.

Take some Rava/semolina in flat plate.

In a pan, add some oil for shallow frying. Once the oil is hot, coat every marinated fish piece in rava. Coat the fish slices well.

Then shallow fry over low flame until the fish turn brown and crispy on both sides. Once done, sprinkle chopped coriander.

Serve hot with onion tomato salad. Traditionally it is eaten with rice and fish curry.

Grilled Sardines

  • Servings: 3-4
  • Difficulty: easy
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A classic summer dish of nutritious Sardines, marinated in garlic, lemon and herbs and grilled.

042½ kg fresh sardines, cleaned, scaled and gutted
2-3 tbsp fresh lemon juice
1 tsp paprika
½ black pepper powder
2 garlic cloves, finely minced
2 stems of spring onions, finely chopped
half cup fresh flat leaf parsley, finely chopped
2 tbsp coriander leaves, finely chopped
lemon wedges
sea salt to taste
1 cup extra virgin olive oil


Clean the sardines thoroughly, pat dry inside and out.

In a bowl, mix lemon juice, paprika, black pepper powder, minced garlic, sea salt, parsley, coriander, spring onions and extra virgin olive oil. Whisk everything together and add sardines. Toss all ingredients together and keep aside.

Heat grill or lit barbecue and arrange marinated sardines on grill. Pour remaining marinade over the sardines and grill until fish are cooked and nicely charred. Grill for 2-3 minutes on each side.

Remove from grill and serve warm with lemon wedges.