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.

No Mess Summer Fish Packets with Pesto

 

Ingredients:(No Mess Summer Fish Packets with Pesto)

Heavy-duty foil
Nonstick cooking spray
Grated peel and juice from 1 lemon
1 container All Natural Pesto with Basil or All Natural Reduced Fat Pesto with Basil
1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cupstotal)
1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total)
5 (4 to 5 ounces each) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia)
Course salt and ground black pepper
1 basket cherry tomatoes, halved (about 1 1/4 cups total)
2 tablespoons sliced green onion

Instructions:(No Mess Summer Fish Packets with Pesto)

Preheat oven to 450° F.
Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.
Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate

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.

Sea bass fennel and grapefruit ceviche


Ingredients: (Sea bass fennel and grapefruit ceviche)

 

500 g sustainably sourecd sea bass, scaled, filleted and pinboned

the juice of 2 lemons

1 tsp sea salt

2 fresh red chillies , halved, deseeded and chopped into 1cm rounds

1 clove of garlic, grated or finely chopped

2 pink grapefruit

2 heads of fennel, trimmed and cut into thin wedges, tops reserved

a small bunch of mint, leaves picked

extra virgin olive oil , for drizzling


Instructions: (Sea bass fennel and grapefruit ceviche)

 

 

Ceviche is a South American way of semi-cooking fish or meat by using acid from citrus fruit, and it’s essential you get good fresh fish. You can vary the fruit and fish but the results will be fresh, light and zinging with flavour.
Slice the fish into 1cm strips, put them in a bowl and pop them in the fridge. In a separate bowl or jam jar, mix the lemon juice, salt, chilli and garlic, then pop this in the fridge. Cut the top and bottom off the grapefruit, carefully peel away the skin, then separate them into segments and put these in a bowl, squeezing the juice from a few segments into the bowl.
When your guests are ready to eat, get the fish out of the fridge and combine it with the fennel, grapefruit and most of the mint leaves. Give the marinade in the bowl or jam jar a mix, then pour the juices over the fish mixture, delicately toss together and leave for 2½ minutes. Serve simply, on a big platter, with the remaining mint leaves and fennel tops sprinkled over, adding a little drizzle of olive oil and a few grinds of black pepper.

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

flour

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

Pouting fish fingers sweet potato chips and cheats basil mayo


Ingredients: (Pouting fish fingers sweet potato chips and cheats basil mayo)

 

2 x 130 g pouting or whiting fillets, from sustainable sources, ask your fishmonger, skin on, scaled and pin-boned

sea salt

freshly ground black pepper

2 heaped tablespoons plain flour

1 free-range egg, beaten

50 g fresh breadcrumbs

1 clove garlic, crushed

2 sprigs fresh rosemary

½ lemon, cut into wedges

For the sweet potato chips

2 medium sweet potatoes, scrubbed clean and cut lengthways into 8 wedges

½ teaspoon sweet smoked paprika

olive oil

For the basil mayo

4 sprigs fresh basil

1 heaped tablespoon low-fat mayonnaise, made with free-range eggs

juice of ½ lemon

1 tablespoon fat-free natural yoghurt

Instructions: (Pouting fish fingers sweet potato chips and cheats basil mayo)

 

 

Preheat the oven to 200ºC/400ºF/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through.

Meanwhile, put the pouting fillets on a board and sprinkle over a pinch of salt and pepper and the flour, making sure they’re well coated on both sides. Dunk the floured fillets in the beaten egg then transfer them to the breadcrumbs and push and turn them until well coated on all sides.

Put a large frying pan on a medium heat. Add a good lug of olive oil along with the garlic and rosemary to flavour the oil. When the garlic starts to sizzle, it’s time to add the fish. Shake the fillets so any excess breadcrumbs fall off then add to the pan, skin-side down. If you’re cooking fish fingers, they’ll need 5 to 6 minutes; a whole fillet will take 7 to 8 minutes. Don’t be tempted to touch the fish, use your instincts and let it cook until golden on the underside before flipping it over and reducing to a low heat while it finishes cooking.

Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you’ve got a paste. Add the mayonnaise, yoghurt and lemon juice and muddle it all together.

Serve the pouting with a portion of sweet potato chips, a good dollop of basil mayo and a wedge of lemon for squeezing over. Delicious with a crisp green salad or hot buttered peas

SMOKED HADDOCK FISH CAKES

Ingredients: (SMOKED HADDOCK FISH CAKES)

 

For the fish cakes
325 g smoked haddock fillets
200 ml milk
450 g floury potatoes, peeled and cut into 2.5cm chunks
2 tbsp capers, roughly chopped
3 tbsp parsley, roughly chopped

For the crust
2 medium eggs, beaten
4 tbsp plain flour
150g polenta
40g parmesan, finely grated
6 tbsp oil, for shallow frying

For the lemon dip
6 tbsp creme fraiche
1 lemon, zested and juiced
2 tbsp parsley, finely chopped

Directions: (SMOKED HADDOCK FISH CAKES)

For the fish cakes: Preheat the oven to 180C/fan 160C/gas 4. Place the fish fillets in an ovenproof dish and pour the milk over the top. Bake for 7-8 minutes until the fish is just cooked through, remove from the oven and set aside. Leave the oven on.
Put the potato chunks in a small saucepan and cover with boiling water. Cook for 12-15 minutes until tender, then drain and mash – but don’t add any liquid, as fish cakes need sticky mash
Add the capers and parsley to the mashed potato and combine thoroughly, seasoning with salt and pepper as you mix. Carefully remove the cooked fish from the milk and gently stir it in, trying to avoid the fish becoming too broken up. Discard the milk.
Divide your mix into 8 and shape into fish cakes, placing them carefully onto a lined baking tray.
For the crust: Set up your dipping bowls to coat the fish cakes. Empty the beaten egg into one shallow bowl, flour into another. Mix the polenta and parmesan and place into a third bowl. Dip each patty into the flour, the beaten egg then the polenta mix.
When you are ready to cook the fish cakes, heat the oil in a large frying pan. Test the heat by dropping a piece of bread into the oil and seeing if it sizzles; if it does, it’s ready. Fry the fish cakes for about 5 minutes on each side or until the coating is crisp and golden – you might have to do this in batches. Return them to the baking tray. Once all the fishcakes have been fried, cook them in the oven for 10 minutes to make sure the middles are piping hot.
For the lemon dip: While the fish cakes are in the oven, make your dip by mixing all of the ingredients together and seasoning.
Serve the fish cakes with the dip.

HADDOCK WITH FENNEL AND LEMON

Ingredients: (HADDOCK WITH FENNEL AND LEMON)

 

1 bulb of fennel, finely sliced
½ onions, finely sliced
1 garlic clove, finely sliced
2 haddock fillets, pin-boned and skinned
1 lemon, ½ juiced and ½ finely sliced
50 ml olive oil
50 ml white wine
1 tbsp parsley, finely chopped

Directions: (HADDOCK WITH FENNEL AND LEMON)

Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in olive oil with the onions and garlic.
Preheat the oven to 220C/200C fan/gas 6. Lay 2 pieces of parchment paper or foil out on a work-surface large enough to take the fish. Lay a line of the fennel and onion mixture down the middle of each sheet crossways and lay the fish on top, if the fish is too long fold the tail under the loin to make a thicker piece. Lay a few slices of lemon on the fish, season then pour over the remaining olive oil.
Fold the top edge over the bottom and fold in the sides like crimping a pasty, when you get to the last fold add a splash of wine to each parcel, use about the same quantity as olive oil. Seal them up then lay on a tray and put the fish in to cook for about 12 minutes.
Remove from the oven, place the parcels on a plate and open them up, trim the edges so you can serve the fish on the paper then sprinkle with parsley and lemon juice.