First, my apologies for not being regular with my posts and also for not being able to visit your blogs. I had travelled to Delhi to drop off my daughter so she could spend her vacation time with her grandparents, uncle, aunts and cousins. But unfortunately we both became unwell as soon as we landed here. Further on, for some reason or the other my stay has been getting extended. It is still not certain when will I eventually return to Mumbai. Thanks for this and another post that I had saved in a folder, I have at least something to share with you all!! J
This simple grilled fish with a nutty crunchy exterior and a moist flaky inside required me spending least time and effort in the kitchen, has less amount of spices yet yields wholesome and satisfying meal. Normally I make fish in curries but this one time I decided to make it grilled and serve it with a salad. This recipe requires no stirring of the masala or chopping of onions or making a ginger- garlic paste. (The only chopping work required is for the coleslaw, which is actually very little).As such fish takes least time to cook therefore it is perfect to cook for a hot summer day. All you need to do is crush the nut…that’s it! Rest, you only need to assemble the ingredients together, dunk the fish fillets into a bowl, then into another and grill it. Simple!
I have used semolina instead of bread crumbs and I am pleased with the result. The sweetness of the coleslaw pairs fabulous with the kick of mustard and the crunch of nuts.
For the fish
2 fish fillet
A dash of lemon
1 tbsp almonds
1 tbsp semolina (suji)
¼ tsp garlic powder
1 tsp Dijon mustard (mustard sauce) – +/- adjust to taste
1 tbsp coconut cream
Crushed black pepper
Salt to taste
2-3 tsp olive oil
Wash the fish, pat dry and add a dash of lemon and a light sprinkle of salt on the fish.
Mix together the coconut cream and Dijon mustard.
Coarsely crush the almonds and add semolina, garlic powder, crushed black pepper and salt to taste. Spread it on a plate.
Dip the fillet in the coconut cream-mustard mix and coat it with the almond mix. Press the mix over the fish so that it is well coated.
Heat a grilled pan and put 1 tsp of oil. Gently place the fish on the grilled pan and cook for half a minute each side or till done
Note: Instead of mixing salt and pepper in the crushed almond mix, you can season the fish with salt and pepper after dipping it in the coconut cream-mustard mix and then coat it with almond mix and grill.
Note: Cooking time of the fish will depend on thickness of the fillet.
Note: You can omit coconut cream and use only mustard if you like strong pungent flavours of mustard.
Note: I used Rohu fish and any firm white fleshed fish will work well for this.
FOR THE COLESLAW
½ tbsp shredded carrot
1 tbsp finely shredded cabbage
½ tbsp green grapes
½ tbsp black grapes
½ small sized apple (chopped)
2 tbsp yogurt (Greek style if possible)
2 tsp low fat mayonnaise
A pinch of freshly ground crushed black pepper
Salt to taste
Mix together the yoghurt and mayonnaise and add salt and pepper.
Toss together all the ingredients and add the dressing.
Mix well and serve chilled.
Note: Mayonnaise is optional and you can substitute it with more yoghurt.
Note: Feel free to alter the amount of ingredients to suit your taste.
Note: Throw in some raisins if you like to.
Serves 1
Thanks for your visit and see you soon again
