Pan Seared Fish With Roasted Heirloom Tomatoes and Baby Potatoes

Wishing all my friends and readers a Hope you have a year that is happy, cheerful, joyful, energetic, prosperous, bright, glowing, perfect and filled with all the joys of the world that can be imagined… Happy New Year 2014 to all… - Today let start the New year with a delicious and healthy recipe Pan Seared Fish with roasted heriloom tomatoes and baby potatoes. I am sure you all will love it.

Pan Seared Fish With Roasted Heirloom Tomatoes and Baby Potatoes

Ingredients

• 2 fillet fish
• 10 baby heirloom potatoes
• 10 baby potatoes ( boiled)
• 1 tsp crushed garlic
• 1/2 roasted coriander powder
• 1/2 tsp oregano
• 2 tsp olive oil
• 1/2 tsp butter
• 2 tsp lime juice
• 1 tsp salt and pepper

Cooking Directions

1. Marinate the fish with salt pepper and 1/2 tsp garlic and oregano and 2 drops of oil for 10 minutes. heat oil in a pan then seared the fish each side for 3 to 4 minutes. Once done brush little butter and lime juice on each side and keep aside. Now on that pan roast the baby potatoes and heirloom tomatoes with salt and pepper. Once done add roasted coriander and lime juice and little butter. Stir and put off the flame. Now arrange the fish and place the roasted potatoes and tomatoes on the side. Serve with lime wedge and use a bunch of coriander for garnish.

Be Happy And Stay Healthy.

Burnt Garlic Fish With Apple Mango Salsa

Burnt Garlic fish is a very delicious preparation where the fish takes up the flavor of  burnt garlic with the sweet and sour apple mango salsa it's just a heavenly combo to explore.Ripe mango add the sweetness and the and lemon add the zing. Fish it self is very healthy as it is rich in omega 3 fatty acid but with it I am sure  you will have some serotonin (happy hormones) secretion too. So have fun and and get go fishy!

Burnt Garlic Fish With Apple Mango Salsa

Ingredients

• 2 pieces salmon/hailbut/ cod
• 4 to 6 garlic
• 1 /2 lemon juice
• 2 lemon wedge
• 1 tsp butter/ diet butter/ olive oil
• salt and pepper to taste
• For salsa
• 1 apple chopped
• 1 ripe mango chopped
• 1 onion chopped
• 1 tomato( seedless) chopped
• 1 lemon juice
• 1/4 tsp chilly flakes
• 1tsp olive oil
•  salt to taste

Cooking Directions

1. Take butter in a grill pan and place the garlic on it then over it place the fish. There should be 3 to 4 garlic below the fish. Sprinkle salt and pepper and cover and cook the fish till it is well done in both sides and burnt garlic smell came out. Put off the flame. Bath the fish with lemon juice.Cover the lid let it rest for few minutes while you prepare the salsa.
2. Now take a bowl add chopped tomato, apple, onion, chilly flakes, salt and olive oil and lemon juice. Mix well. Your salsa is ready. Place apple mango salsa in your serving plate and then place the cooked fish above it. This is a very delicious quick to make food you can have it any time. I am sure you all will love it.

Be Happy And Stay Healthy.

Skewers Of Prawn And Grapes

One more yummy cheesy finger food from my weekend party. This one is simple and even the kids can try their hand to make this yummy food definitely under their Mom’s supervision. A very simple to make food but skewers of prawn and grapes is loaded with goodness of juicy grapes and spicy prawn and cheese.


Ingredients:

Black grapes   20
Shrimp  20
Small cheese cube  20
Capsiko/ red pepper  sauce  1tsp
Black salt   a pinch 
Sugar  a very small pinch
Lemon juice   ½ tsp
Butter  1tsp
Small skewers  20
Mint leaves   1tsp finely chopped 

Procedure
Clean and devein the shrimp. Now marinate the shrimp with black salt, sugar and red pepper sauce. Melt butter in a pan and sauté the shrimp till cooked. Put off the flame. Sprinkle lemon juice. Mix well. Now take the small skewers first put the black grapes then the sautéed prawn and then the cheese cube. When you finished with all then place them on a serving plate and sprinkle chopped mint leaves. The sweet black grapes will balance the peppy taste of the shrimp if you are making it for the kids use sweet sauce instead of red pepper sauce. Serve it with any of your favorite mock tails it’s just too yummy!

Be Happy And Stay Healthy.

Rosemary Garlic Shrimp

The month of January ends up so quickly and season of love starts. For this season I have some special recipes for you, today I am sharing with you my first Valentines recipe rosemary garlic shrimp. I hope you will like this rosemary garlic shrimp. For this recipe I use Indian scampi or small lobster you can use any big size shrimp or prawn.


Ingredients:

King prawn/jambo shrimp  3 to 4
Fresh rosemary  or dried  1 tsp
Garlic  paste  1 tsp
Olive oil  1tbsp and 1 tsp
Paprika powder  ¼ th tsp
Lemon juice  ½ tsp
Salt   to taste

Procedure:
Marinate the prawn with fresh rosemary, salt, garlic paste and paprika and 1tbsp of oil for a hour or two. This will help the prawn to incorporate all the flavors. Now heat remaining oil in a skillet and then slightly fry both side in such a way so that the prawn remain soft, juicy and well cooked. Serve it with a dash of lemon juice and fresh coriander.

Sending this to  Foodie Friday and Valentines Special

Be Happy And Stay Healthy.



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Fish Croquettes With Pan Grilled Zucchini

Garlic flavored fish croquettes and pan grilled yellow zucchini with onion is a great refreshing whole meal after all those sweet treat that we are savoring for last few days. It’s time to go simple yet delicious food.This dish can be served as both lunch or dinner as this has both protein and crab neatly combined in it. I hope you will like this simple fish croquettes recipe accompanied with grilled zucchini.

Ingredients:

For fish croquettes
Meaty white fish (boiled deboned and mashed) 2 Cup
Boiled potato mash ½ cup
Garlic paste    1 tsp
Ginger paste   ¼ tsp
Egg   1
Bread slice 1 
Bread crumb   1 cup
Salt and pepper to taste
Oil for frying
For pan grilled zucchini
Large yellow zucchini   1 cut into one inch round slice
Onion 1 sliced
Olive oil/ canola oil   1tbsp
Mustard powder ½ tsp
Salt and pepper to taste 

Procedure:
Take a bowl and put the boiled mashed fish, mashed potatoes and salt and pepper and ginger and garlic paste with a bread slice. You can mix well with your hands or put it on your food processor and mix until well combined. Meanwhile beat the egg with a pinch of salt and pepper. Now take portion of the fish mixture and give them the shape of croquettes. Give each fish croquettes a generous egg wash. Now roll them in the bread crumb. Let it rest in the refrigerator for half an hour. Now bring them out and you can deep fry them or shallow fry them (this is what I have done) or you can even bake them.
Now take another cast iron skillet and heat 1 table spoon of oil over high heat. Then place the sliced zucchini and onion in the skillet to form layer. Cook carefully being sure not to burn them. Flip over every now and then to ensure even cooking. Once they begin to soften and blacken remove from skillet and season with salt pepper and mustard powder. Serve hot fish croquettes with hot grilled zucchini with some green sliced cucumber and I hope you will love the combo.

Be Happy And Stay Healthy.

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Pumpkin And Shrimp Soup For Halloween

A very very happy Halloween to you all. When its Halloween it means loads of pumpkin in your kitchen counter. So today I thought to share a delicious, healthy pumpkin soup with shrimp. The combination of pumpkin and shrimp may seem unusual but this can be a surprisingly, delicious, fantastic fall soup which everyone can enjoy. Pumpkin soup with shrimp is easy, simple and very quick to make. So taste this wonderful soup and let me know how you arrange your Halloween party where terror turned into a treat!


Ingredients

Pumpkin puree 1 cup
Chicken  stock   2 cups
Shrimp    6 to 8
Garlic   1 tsp chopped
Butter/diet butter   1tsp
Sugar  a pinch
Corn starch  1tsp (optional)
Salt and pepper to taste

Procedure
First wash and devein the shrimp and marinate it with little lemon juice and pinch of salt. Now in a pan heat butter add chopped garlic and the shrimp stir for a minute then add pumpkin puree and chicken stock (you can use plain water if you want) let it boil for 5 to 6 minutes. Then add sugar, salt and pepper. Mix well. If you want thick consistency of your pumpkin soup then mix cornstarch with two table spoon of water and add it to the soup. Boil it for another minute or two you will get your desired consistency a thick yummy soup. You can make it richer by adding fresh cream but my waist line will not permit me to be that liberal so I leave that creamy part and have this wonderfully delicious pumpkin shrimp soup with warm crusty bread and believe me its yuuuuuumy!

Be Happy And Stay Healthy.

Fish Curry With Steamed Rice

Last few days I was too busy so I am sorry for not visiting all your delicious blogs but I will soon be. For today I will share with you a delicious fish curry recipe that looks spicy but not that heavy and it taste great with steamed rice. If you have time and want to try something exotic then this can be a weekend choice.

Ingredients:

Fish fillets  4 thick (halibut, salmon, tuna)
Green chilly  2 to 3
Ginger   1/2 inch
Garlic     4 to 6
Cumin seed  1/2  teaspoon
Clove   2 to 3
Cardamom   2
Cinnamon    ½ inch piece
Tomato puree  1 cup
Dried rosemary  ½ tea spoon
Salt and pepper  to taste
Vegetable oil    4 to 5 table spoon
Fish Stock / chicken stock   1 cup
Chopped cilantro  2 table spoon finely chopped 

Procedure:
Take ginger, garlic, clove, cardamom, cinnamon, cumin, green chili , pinch of salt and a table spoon of oil in your blender and a make fine paste. Now marinate the fish fillets with this mixture. Heat rest of the oil in a pan, add marinated fish in it. Stir fry fish for a minute or two, add tomato puree and rosemary. Mix well cook for ½ a minute then add the stock and chopped cilantro. Adjust seasoning, cook for 8 to 10 minutes or the until the fish is done and the gravy thickens. I add large chunks of fried potatoes into this gravy and cook for another one minute this is my addition and I love to have such curry drenched potato. But you may skip this. Your fish curry is ready, have it with steamed basmati rice. I am sure you will love it.

Be Happy And Stay Healthy.

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Fish Steaks With Garlic Mint Sauce Topped With Dill Cream

Due to some personal reason my Bro was upset last night and what a foodie sister can do other than cook something delicious for dinner and try to bring back his lost mood. My Bro love fish and almost every fish is his favorite if it taste good. So I cooked halibut steak in a special way that can be my Bro’s mood enhancer and taste awesome and yes I can proudly say that I am successful in my mission.
Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids. You now know that having fish have many health benefits and for fish so large it cannot be filleted properly, such as tuna, large salmon, halibut or sword fish, steaks are the way to go. So for some heartier dish thick meaty steaks are the perfect. Now take a look of the ingredients and how to prepare this delicious fish steak with garlic mint sauce and dill cream topping.

Ingredients:

Fish steak (halibut , seabass, tuna)  2 (6 to 8 ounce piece)
Lemon juice     1teaspoon
Sunflower oil         2 table spoon
Salt and pepper   to taste

For Garlic Mint sauce
Ripe red tomato    1 chopped
Garlic                      3 
Fresh Mint and cilantro  handful chopped
Green chilly    1 (optional)
Sugar                1/4  tea spoon
Fish stock         1/2 cup
Salt and pepper to taste
Sunflower oil   2 teaspoon

For Dill cream
Butter    1 teaspoon
All purpose flour   1/2  tea spoon
Milk     1 cup
Chopped dill leaves   1 tea spoon
Salt and white pepper   to taste
Cheese   1 teaspoon grated (optional)

For Garnish 
Lemon wedge and few sprigs of dill leaves

Procedure:
Marinate the fish with salt and pepper and lemon juice. Use salt and pepper in a very small amount when you marinate because when you have the fish with sauce it will balance. Keep aside for 5 minutes.
Now put all the garlic sauce ingredients in your blender except oil and fish stock then blend in to a fine paste. Heat oil in a pan then add the mint garlic paste and sauté for 1 minute then add the fish stock and let it simmer for another 2 minutes as soon as you see the sauce thicken put off the flame.
Now to prepare the dill cream heat butter in a pan add flour and stir for half a second then add milk salt pepper and chopped dill leaves and cheese if using. Stir continuously and put off the flame as the sauce thickens. You can make both the sauce ahead of time if you'd like. Just one thing you should keep in mind is to put salt and pepper in such way in both the sauces that when you have the whole dish it is well balanced.
In another pan, heat 2 table spoon of oil over high heat and then put the fish pieces and turn the heat down to medium and sauté your fish . Cook this way for 5 to 10minutes or until both side are lightly browned. Don’t let it cook too fast or you will burn the surface. Take your time.
To serve, spread some garlic mint sauce on the plate now place the fish on it, then top the fish with dill cream. Garnish with lemon wedge and fresh sprigs of dill. This is served as a main course and when you have it , first you will get a creamy buttery feeling which will end up with a full on spicy kick. I hope you will love this variation of taste in a single fish dish.

Be Happy And Stay Healthy.

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