Saturday, December 11, 2010
#41 Baked Fish Filet with Indian Spices
Tilapia is a variety of fish that originated from Mediterranean and African countries and has been successfully cultured around the world in temperate as well as tropical climates. The fish has been farmed in such large amounts in the US that they say it has now exceeded the amount of freshwater trout. Its mild flavor and fine grained flakes make it adaptable to the style and flavor of the cooking. No matter
how you cook it- fried, broiled, blackened or baked it can be used for dishes from all over the world. I noticed that Tilapia sends out less of an aroma when fried and is also suitable for baking as directed
in the following recipe.
The intense spiciness loaded into the fine grains of the Tilapia takes this dish to another level of perfection. I will admit that this dish is my guilt-free indulgence and to be frank, I do
indulge in a lot of seafood. In my opinion, I would describe this dish as a rapturous and mystical epicurean experience I must share with you!!!
Fish fillet(Tilapia, Catfish or Flounder may be used) - 3 lbs
Red onions(chopped) - 3 cups
Green chillies - 2 nos
Ripe tomatoes(large) - 2 nos
Coriander powder - 1 tsp
Chilly powder - 1 - 2 tsp
Pepper powder - 1/2 tspn
Lemon juice - 2 Tblspns
Salt - As reqd
Olive oil - 3 Tblspn
Garlic-ginger paste - 1/2 tsp
Coriander leaves(chopped) - 2 tbsp
1)Clean and place the Tilapia fillet in one layer in a baking dish.
2)Season with salt and pepper powder.
3)Heat oil in a saucepan.
4)Saute the onions and green chillies, until they turn translucent.
5)Add coriander powder, chilly powder, a pinch of pepper powder and ginger-garlic paste and saute, until the oil separates.
6)Add the tomatoes and stir well on low fire, until the mixture is soft and pulpy.
7)Remove from the flame.
8)Add lemon juice and salt.
9)Take the mixture in the saucepan and spread it evenly over the fish so as to cover the fish well.
Labels: DISHES FROM KERALA