Friday, February 28, 2014

Fish Fillets with Herbs and Lemon Butter



"Fish to taste right, must swim three times - in water, in butter and in wine."
(~Polish Proverb)





Dinner was so easy, quick, and simple to make that day but so appetising and fulfilling. I had some Surmai fillets (Surmai is also known as Sear Fish or King Fish) in the refigerator, so I decided on fish, potato wedges and green chutney. You could use any fish of your choice, but I prefer King Fish because it has firm flesh and well, I like how it tastes! Oh, I wonder if the writer of the quote above would agree about my fish tasting "right," I didn't let it swim in wine! I neither imbibed nor drowned the fish. But I say it was good! So here's how easy an awesome dinner can be:

Ingredients:

Fish fillets.....................................2 big pcs or as required
Cumin powder..............................1 tsp, alter acc to number of fillets being used
Dry thyme.....................................a bit (abt 1 tsp) crushed
Lemon juice..................................1 1/2 tbsp
Garlic...........................................2-3 big pods, crushed
Pepper corns................................10-12 crushed with the garlic
Olive oil........................................1 tbsp, sprinkled over the fillets
Salt to taste




Allow the fish to marinate for about 20-25 minutes. Grill in an oven for about 8-10 minutes or until fish is cooked...flakes when forked and is still moist.


Turn the fillets over after about 4-5 minutes or when the top turns color. Grill the other side for another 3-4 minutes. Depends on which fish you use and how thick the fillets are. However, don't overcook and kill the fish again!! Test to see if it is flaking but cooked and moist.




For the Wedges:
(I par boiled the wedges but that's not necessary, you could make them without parboiling)

Potatoes......................................2 medium or as many as required
Corn starch.................................1 tsp (aka cornflour in India)
Besan...........................................1 tsp (aka chickpea flour)
Dry oregano................................a generous pinch
Chilli flakes acc to taste
Salt acc to taste
Alter measurement according to quantity of wedges.

Cut the potatoes into wedges of desired size. Boil some water. Add salt to the water. When the water is boiling drop in the wedges. Boil for about 10-12 minutes, or until the potatoes are 3/4 done. Drain and allow to dry out excess water but remain moist.
Dust with corn flour and besan, dried oregana, chilli flakes, salt. Go easy on the salt as you have already added some to the water, if you are going with parboiling the wedges. Mix well so that all the pieces are coated lightly. Heat oil in a nonstick pan and deep fry.


For easy Lemon Butter:

Butter.............................................1 tbsp, or as required
Lemon juice...................................1 tbsp        "    
Pepper...........................................a pinch
Parsley or cilantro chopped..........a little for garnish (optional)

Warm the butter in a pan. It should not be hot, just warm enough to soften the butter. Add the lemon juice and mix. Allow to warm briefly. Remove from heat. Add the pepper. Pour over the grilled fish fillets.




For Green Chutney:

Green coriander leaves...................a big handful, washed well and coarsely chopped
Green chilli......................................1 (chopped coarsely) or more acc to desired heat
Tomato............................................1/2, chopped coarsely
Garlic..............................................1-2 cloves
Onion..............................................1/2 small one
Salt to taste
Aamchur (dry mango powder).......acc to taste
If you don't have mango powder you can use lemon juice for the tangy flavor.

Grind all the ingredients in a mixer until it is a smooth paste. No need to add water. Check for salt and tanginess. Add more accordingly.

Serve with the Grilled fish fillets, potato wedges. Enjoy a hearty meal.

BON APPETIT!



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