Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

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Brinjal with Dried Baby Shrimps / Zavla Vanga #FishFriday

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February  or March wherein you get fresh dried fish.  This is a most easy quick and delicious dry / side dish.

Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients

2 Cups Zavla / Baby Shrimps
2 - 3 Baby  Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method

Clean the  dried baby shrimps well to remove any dirt, stones or any other dried fish.  Wash the zavla / dried shrimps well in a bowl of water taking only what come  on top ( at the bottom will be all the dirt that settles down)  and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first).  After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water.  Keep aside.

Slice the brinjals and keep in the water to avoid darkening.

In a vessel/ pan  heat oil add chopped onions, green chilly, ginger  and garlic, saute for 5 minutes.

Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals. 

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done.  Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.

Serve hot with  Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.

Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels:  Zavla, Dried Baby Shrimps, Brinjal, East Indian,  Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

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Couscous Shrimp Buddha Bowl #Fishfridayfoodies

Buddha bowl is combination of grains, greens etc., wherein you are getting a bowl full of complete proteins – all the essential nutrients that your body requires. A Buddha bowl signifies Buddha’s belly! Making a Buddha bowls is no fuss, versatile, easy, nutritious complete salad / meal.


I was surfing  the net about Buddha Bowls, it says that " a Buddha Bowl is always vegetarian, and usually vegan ". But we Fish Friday Foodies have decided to change this saying by creating our own version of Buddha Bowls. Our Host of the month Sue Lau choose this theme for our Fish Friday event " Buddha Bowls - Healthy one bowl meal with fish or seafood, vegetables, grains and other proteins, etc."

Thank you Sue Lau for choosing this wonderful theme, enjoyed making this one bowl  nutritious meal.

Serve 2

Ingredients

1 Cup Couscous

2 Cups Hot Water

1 Small Chicken cube

1 Large White Onion - sliced

1 Medium Bell Pepper - diced

1 Tablespoon Chopped Jalapeno

15 Pitted Whole Green Olives

1 Medium Cucumber - chopped

1 Large Tomato - chopped

1/4 Cup Coriander Leaves - chopped

A Few Mints leaves - chopped

1 Tablespoon Olive Oil

200 Grams Cleaned Shrimps

For the Shrimp Marination

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper powder

1 Tablespoon Olive Oil

For the Salad Dressing

1/2 Teaspoon Paprika powder

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Water

1/4 Teaspoon Salt  or to taste

A pinch of Sugar - optional

Method

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour  in the hot water and immediately cover it with a cling film or a lid.   Keep it aside for at least 15  minutes or till you are ready to serve. 

In a pan heat a tablespoon of olive oil and saute the onions till translucent  add the bell pepper and saute it slightly soft.   Remove it from the pan and keep aside.  In the same pan add  the marinated shrimps and fry till cooked.  Keep these aside.

For the salad dressing - Place all ingredients in a bottle and shake it well.

For Assembling the Buddha Bowl

Fluff  the couscous  with a fork .

In a big  serving bowl, add the chopped cucumber, tomato, olive, jalapeno, mint, coriander leaves ( reserve few mint and coriander leaves  for garnishing), add the couscous and toss it well, now add in the shrimps and onions ( reserve few for garnishing) and again mix it.  

Garnish the Buddha Bowl with shrimps , onions and coriander and mint leaves.  Drizzle the dressing on top.  It's ready to serve.

Isn't this bright, colourful, nutritious and satisfying... now  just dig into dish and enjoy.

Labels : Fish, Salads, Buddha Bowl, One Dish Meal, Fish Friday, Healthy

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TANDOORI FISH MOUSSAKA - DESI STYLE #FISH FRIDAY FOODIE

Have already prepared two moussaks - a veg and non veg version, which have been already posted, wanted to try out one with fish giving it a twist... making it desi style.  It was a success and tasted delicious.

Ingredients
300 Grams Fish
1 Teaspoon Tandoori Masala
1/2 Teaspoon Red Chilly Powder
1 Tablespoon Lime Juice
1/2 Teaspoon Sea Salt

For the Sauce
1 Cup Thick Bechamel Sauce
1/2 Teaspoon Tandoori Masala
1/2 Teaspoon Chilly powder
1 Cup Milk

2 Large Potatoes
2 Long Black Aubergines / Brinjals
Cheeza Cheese As required
A few Sprigs of Coriander Leaves
A Pinch of Paprika
A Pinch of Mixed Herbs
A Teaspoon of Butter

Method
I have use Khapi fish which has only one center bone, and its a very fleshy and tasty fish, do not know the name in English.

Marinate the fish in the given ingredients for 30 minutes in the refrigerator.  

After 30 minutes steam then fish and dry all the moisture. When cooled, skin and de-bone the fish. Shred it in big chunks and keep aside 

Slice the potatoes and immerse them in salt water for ten minutes. Drain the water and wash in fresh water then pat dry the potatoes with a kitchen towel. 

Slice the aubergines and immerse them in salt water for ten minutes. Drain the water and wash it in fresh water, then pat dry the aubergines with a kitchen towel 

In a big broad frying pan sprinkle a tablespoon of oil and fry the potatoes till golden on both sides. 

Likewise fry the aubergines too till golden on both sides.

To prepare the sauce
In a pan add all the ingredients and whisk till smooth, then place it on low flame and cook , whisking continuously till it comes to a boil and thicken a little ( note the sauce should be pouring consistency)

To Assemble the Moussaka

Prepare a Pyrex baking dish with buttering it well.  

Pour 2 to 3 tablespoons of sauce, then arrange a layer of potatoes 

Place  the aubergines 

Then a layer of fish 

Then slices of cheese, Again pour 3 tablespoon of sauce

Continue the above layer again

Now first place the aubergine slices, then the 

Potato slices,  then Fish chunks, Then sauce and 

 cheese and dot it a spoon of butter

Sprinkle mixed herbs, paprika and garnish it with coriander leaves

Cover the dish with a foil and bake it in a preheated oven at 180 degrees for 35 to 45. After 30 minutes remove the foil and again bake till done. When done on the broil /grill element and let it brown for just 3 - 5 minute till brown spots appear on the top. 

 Cool and serve... enjoy this Tex Mex cuisine of the Mediterranean region in my own desi style.... this was yum and delicious.  

Have this with garlic bread or a bowl of soup and you are sated ...

This month, the theme for our Fish Friday Foodies is "fish baked in a dish," hosted by Sue of Palatable Pastime. Check out the rest of the Fish Friday Foodies' recipes, at end of this post.

Labels : Fish, Moussaka, Continental Cuisine, Fish Friday, Bechamel Sauce, Tandoori Masala

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PRAWN MINI VOL-AU-VENTS IN TORNADO SAUCE #FISH FRIDAY FOODIE

This group is a brain child of Wendy ,  our host of the month, if you wish to join this group, kindly send her an email with your blog url at (wendyklik1517@gmail.com) and she will gladly add you to the group.  The theme of the month is appetizers or first courses that include fish and/or seafood.

I have made party appetizers, try them and your guest will enjoy them.  We enjoyed these, could not stop at one, so make more in case , your guest ask for another one.

Ingredients

12 Mini Vol-au-vents Shells - used ready shells

For the Prawn Marination
24 Prawns - cleaned and de-veined
1 Tablespoon Olive Oil
1 Teaspoon Fresh Ground Black Pepper
1/2 Teaspoon Salt or to taste
1 Teaspoon Lime juice

For the Tornado Sauce
100 ml Single Cream
1 Tablespoon Butter
1 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 tsp Chilly flakes
5 Cloves Garlic - finely chopped
1/2 Teaspoon White Pepper powder
A pinch of salt
1/2 Teaspoon Tobassco sauce
2 Cubes Cream Cheese
1/2 Teaspoon Mustard Sauce

Cheese slices or grated cheese as required

Method

Marinate the prawns with the given ingredients and keep it in the refrigerator for at least 15 minutes.  After 15 minutes, saute the prawns in a pan till it turns  pink.  Keep aside.

In the meantime let's make the sauce
In a pan heat oil, fry onions in till brown.  add garlic fry again,  add spices and sauces fry again add cream mixed in water (diluted) stir continuously add, cheese and little water to make it saucy. Bring it to a just boil, add mustard paste stir take off flame.

To Assemble

Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too).

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give  a little depth). 

Like wise prepare all the shells.

Arrange them in a lined tray, place a prawn at the bottom.

Pour the sauce  

Again place a prawn on top.

Cut the cheese slice to fit the shell, garnish with a red capsicum piece and place it in  the oven till the cheese melts say about 10  minutes or so.

Take them off and serve as appetizers to your guest ...enjoy.

My Notes: 

I have used cheese slices since it look neat when serving to your guest, can use grated cheese too.
Can serve this sauce with chips or pitta bread or chicken roulade.

Labels :  Appetizer, Fish, Fish Friday, Jams & Sauces, Starters, Tornado Sauce, International Cuisine, Puff Pastry

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