Sarsoo Fish

Ingredients:(Sarsoo Fish)

1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala

Directions:(Sarsoo Fish)

Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.

Pomfret Fish Fry

Ingredients:(Pomfret Fish Fry)

Silver Pom fret (Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut Oil / Olive Oil– As required for frying
[For preparing the masala]
Mix black pepper powder, red chili powder, ginger/garlic paste, cumin powder, salt, Lemon Juice and turmeric powder into a coarse paste.
Rub it all over the fish inside out.
Stuff the curry leaves on to the fish and refrigerate it for about half an hour for the masala to absorb into the fish.
Take out the fish, remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Directions:(Pomfret Fish Fry)

Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.
Rub the fish on rough surface (on a cutting board) with salt and clean inside out.
Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.
After half an hour, take the fish out of the lemon juice and wash in clean water.
Make slits through the fish diagonally.

Bombil Fish Curry

Ingredients:(Bombil Fish Curry)

1 kg bombal / Bombay duck
3 tsp Chili powder
11/2 tsp ground Coriander
11/2 tsp Cumin seeds
1 tsp turmeric
11/2 tsp Garlic paste
250 g desiccated Coconut, finely ground or 50 g instant Coconut powder
8 Fenugreek seeds
2 stalks curry patta
100 ml Oil
200 ml Water
Salt to taste

Directions:(Bombil Fish Curry)

Wash and pat dry the fish. Mix together garlic chili powder, coriander powder, turmeric salt and freshly ground cumin seeds. Set aside.
Heat oil add the fenugreek seeds and curry patta and fry for a few seconds.
Add the spices with some water to avoid burning the spices.
Fry for a few minutes. Add the Bombay duck and let it come to a boil.
Do not stir
Shake the pan gently otherwise the fish will break.
Add coconut mixed with warm water and again bring to a boil.
Shake the pan and remove from heat.
Serve with boiled rice and slices of lemon

Fish Baked In Creamy Milk Sauce with Onions Herbs


Ingredients: (Fish Baked In Creamy Milk Sauce with Onions Herbs)

2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 lb. white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon anise seeds, crushed
2/3 cup (5 fl.-oz. can) Evaporated Milk
1/4 cup water

Directions: (Fish Baked In Creamy Milk Sauce with Onions Herbs)

Preheat oven to 325° F. Grease 13 x 9-inch baking dish.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
Season fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
Bake for 20 minutes or until fish flakes easily with a fork.

Fruit and Vegetable Shrimp Kabobs


Ingredients:(Fruit and Vegetable Shrimp Kabobs)

1/4 cup Chili Sauce
1 1/2 tablespoons olive oil
1 tablespoon Seasoning Sauce
1 pound large shrimp, peeled and deveined
1 1/2 cups medium to large strawberries
2 medium peaches, pitted and cut into wedges
8 to 10 (10-inch) skewers
Whole-wheat tortillas

Instructions:(Fruit and Vegetable Shrimp Kabobs)

Combine chili sauce, oil and seasoning sauce in medium bowl. Add shrimp; toss to coat. Cover; refrigerate for 1 hour. Remove shrimp from sauce; reserve sauce.
Oil grill and preheat to medium.
Alternately thread shrimp, strawberries and peaches onto skewers; brush with reserved sauce.
Grill kabobs, turning frequently, for 5 to 6 minutes or until shrimp turn opaque. Serve with tortillas.

Shrimp Fettuccine


Ingredients: (Shrimp Fettuccine)

8 ozs. dry fettuccine
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 cup Evaporated Lowfat 2% Milk
3/4 cup vegetable or chicken broth
1/2 cup (1.5 oz.) plus 2 tablespoons shredded Parmesan cheese, divided
1/2 lb. cooked medium shrimp
1/2 cup chopped red bell pepper
Fresh whole or finely sliced basil leaves for garnish, (optional)

Instructions: (Shrimp Fettuccine)

Prepare pasta according to package directions; drain.

Mean While, HEAT oil and garlic in medium saucepan over medium heat until garlic is fragrant. Stir in flour and black pepper; cook, stirring constantly, for 30 seconds. Add evaporated milk and broth. Cook, stirring constantly, for about 8 minutes or until mixture comes to a gentle boil and thickens slightly. Stir in 1/2 cup cheese until melted. Add shrimp and bell pepper; heat for an additional minute or until shrimp are warm.

Cajun-Style Baked Fish

Ingredients: (Cajun-Style Baked Fish)

4 teaspoons vegetable oil
1 tablespoon paprika
2 teaspoons thyme leaves crushed
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound fish fillets
1/4 cup green bell pepper
cut into fine julienne strips

Directions: (Cajun-Style Baked Fish)

Preheat oven to 400 degrees F.
In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper.
Spread mixture evenly on one side of each fish fillet.
Place fillets on a lightly oiled baking pan, seasoning side up.
Bake until fish flakes easily when tested with a fork, 8 to 10 minutes.
Garnish with green pepper strips.

Poached Salmon with Vegetables

Ingredients: (Poached Salmon with Vegetables)

1 tablespoon olive oil
2 medium zucchini, cut into long, thin strips
2 medium carrots, peeled and cut into long, thin strips
1/2 cup (about 2 large) thinly sliced shallots
2 cloves garlic, finely chopped
1/2 cup dry white wine or orange juice
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon Chicken Flavor Bouillon
1/2 teaspoon ground white pepper
4 (4 ounces each) skinless salmon fillets
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley

Directions: (Poached Salmon with Vegetables)

Heat oil in large, nonstick skillet over medium-high heat. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large platter; keep warm.
Boil wine, water, marmalade, bouillon and pepper in skillet. Reduce heat to medium. Add salmon; cover. Poach for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.
Add butter to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.

Baked Fish and Chips

Ingredients:(Baked Fish and Chips)

[For the Chips]
3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
[For the Fish]
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Instructions:(Baked Fish and Chips)


Preheat the oven to 350 degrees F.
Toss the potato with olive oil, salt and black pepper on a sprayed large baking until well coated.
Bake for 20 to 25 minutes or until golden, slightly brown and fork tender.
Meanwhile whisk together the yoghurt and parsley until well combined and keep refrigerated before serving.
Add the bread in a food processor and process until finely crumbled.
Transfer the bread crumbs to a large plate.
Place the flour and egg white in two separate bowls.
Coat the the fish with the flour, shake off the excess, dip into the egg white, then roll in the breadcrumbs to make sure the fillet is well and evenly coated with bread crumbs.
Place the fish on a sprayed baking sheet or lined with parchment paper.
Once the potatoes are done, remove from the oven . Set aside.
Bake fish for about 15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part.
Divide the fish and chips between the serving plates.
Serve warm with the yoghurt sauce.

Pan-fried lemon sole fillets with salsa verde

Ingredients: (Pan-fried lemon sole fillets with salsa verde)


1 clove garlic, peeled

1 handful capers, drained

1 handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 tablespoon Dijon mustard

red wine vinegar

good-quality extra virgin olive oil

sea salt

freshly ground black pepper

300 g new potatoes, scrubbed or peeled

4 double sole fillets, from sustainable sources, ask your fishmonger, pinboned

sea salt

freshly ground black pepper


300 g purple sprouting broccoli

olive oil

1 knob butter

1 lemon

Instructions: (Pan-fried lemon sole fillets with salsa verde)



I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy – new potatoes, asparagus, broccoli – the ultimate fast food. Brilliant!

To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavours with pepper and, if necessary, salt and a little more red wine vinegar.

Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Put the sole fillets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Toss around until all the fillets are well coated. Just before you start cooking the fish, put your broccoli into a colander, place on top of the potato pan, cover with the lid and steam for 4 minutes or so until cooked.

While the broccoli is steaming, heat a lug of olive oil in a large non-stick frying pan and quickly but carefully put your fillets in so they all cook at the same time. Cook for a couple of minutes until beautifully golden, then, starting with the fillet that went in first, turn them all over. Once you’ve done that, add the butter to colour and flavour the fillets. Cook for no more than another 2 minutes. When the fillets are golden on both sides, remove the pan from the heat. Wait for 20 seconds before squeezing in the juice of ½ the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing.

Divide the fish fillets between your plates with some of the juices from the pan. Drain the potatoes and divide them and the broccoli between the plates. Spoon the salsa verde over the fish and veg, put a lemon wedge beside each and tuck in