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Friday, November 23, 2012

Basa in Butter Garlic

Despite being hard core fish eaters, we have never really experimented with different fish recipes at home. Somehow we have stuck to Mangalorean curries and fried versions of fish, going as far as maybe picking from a different Indian cuisine (like Bengali or Malvani). However, of late due to health reasons we have started experimenting with baking and grilling meats and fish and hence the below recipe is an outcome of one such adventure.


While I love experimenting with baking and grilling in my tiny OTG, the husband is passionate about experimenting with different cuisines. So we just complement each other in this field. While he went about marinating the fish, I gave it the final touches and our team effort paid off well. The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again. 


Thanks to Nature's Basket, a gourmet store nearby we managed to find all the ingredients required to create a fancy dish - I think we will go back to creating it again with a few modifications here and there. It is simple and light with just a hint of rosemary that tastes just awesome. What I loved best was the lovely flavours of the mushrooms and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!


Basa in Butter Garlic
Prep time: 10 mins | Marinating time: 1 hour | Bake+Grill time: 20mins | Serves 3-4

You Need:
  • 500 grams Basa fish fillets
  • 2 pods garlic finely minced
  • 1/2 tsp ginger paste
  • 1 tsp fresh rosemary finely minced
  • 1/2 tsp fresh oregano finely minced
  • 1/2 tsp fresh thyme fined minced
  • 1/2 tsp of chili flakes/paprika or (1 green chili deseeded & finely chopped)
  • a sprinkling of freshly ground pepper to taste
  • juice of 1 lime
  • 50 grams butter
  • salt to taste (adjust accordingly if salted butter has been used)
  • 4 button mushrooms sliced
  • 1 carrot sliced
  • 2 tsp of olive oil
Method:
1. Marinate the Basa fish fillets with half the portion of garlic, ginger paste, rosemary, oregano, thyme, chili flakes or green chilies, lime juice, butter (25gm), salt to taste, crushed pepper for about 1 hour (if you want to keep for longer, cover with cling wrap/aluminium foil and refrigerate)
2. Prepare the sides - heat olive oil in a pan and saute the carrots and mushrooms for about 3 minutes. Remove and keep aside.
3. Pre-heat oven at 200 degree centigrade, cover the baking tray with aluminium foil and grease it well. Place the marinated fish, sauted sides (mushrooms and carrots) and garnish with half a portion of garlic & the remaining butter (sprinkle it evenly)
4. Bake the fish for about 12 minutes and then switch to grill mode and continue for about 8 minutes.
5. Serve hot with white rice.

13 comments:

  1. Looks good shireen!! :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  2. I enjoyed reading this Shirs. I love baking and grilling as well and esp. fish. One suggestion I have here for this recipe is, try to grease the baking pan directly instead of the foil or use a tray or dish that can be used both for the grill and on the stove. In this case, once the fish is grilled and ready, you can transfer the tray on the stove top and lightly heat the residual fish juices off the tray and add a splash of stock (either fish or chicken) and stir well. Add some of your lovely thyme and stir well. You can also add some cornstarch. This could act as a separate dressing as well.

    ReplyDelete
  3. Its always great to experiment and loving the simplicity of this recipe :) yum

    ReplyDelete
  4. Wish i get that whole plate rite now, droolworthy dish.

    ReplyDelete
  5. Ohh..that looks so good, love the flavors!

    ReplyDelete
  6. What ticks me off is that without trying the recipes people make comments. Try it out first please, before you comment in future.

    ReplyDelete
  7. Delicious recipe shireen, I've made it thrice already. Your recipes never go wrong. My husband loves this fish preparation.

    ReplyDelete
  8. @ Vanita: Thanks a ton! So glad to hear that :)

    ReplyDelete
  9. Hi Shireen,
    Can I use any other fish to try out this recipe...maybe seer fish?
    Annie

    ReplyDelete
  10. @Annie: Sorry for the delay in responding. You can try any mild flavoured boneless fish for this dish. Try seer fish or pomfrets deboned...if you get cream dorky it will work great too!

    ReplyDelete
  11. Tried this and absolutely loved this, this is going to be a regular at my house,thank you!

    ReplyDelete
  12. @ Greeshma: Thanks a lot for your feedback! So glad to know that you liked it :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Friday, November 23, 2012

Basa in Butter Garlic

Despite being hard core fish eaters, we have never really experimented with different fish recipes at home. Somehow we have stuck to Mangalorean curries and fried versions of fish, going as far as maybe picking from a different Indian cuisine (like Bengali or Malvani). However, of late due to health reasons we have started experimenting with baking and grilling meats and fish and hence the below recipe is an outcome of one such adventure.


While I love experimenting with baking and grilling in my tiny OTG, the husband is passionate about experimenting with different cuisines. So we just complement each other in this field. While he went about marinating the fish, I gave it the final touches and our team effort paid off well. The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again. 


Thanks to Nature's Basket, a gourmet store nearby we managed to find all the ingredients required to create a fancy dish - I think we will go back to creating it again with a few modifications here and there. It is simple and light with just a hint of rosemary that tastes just awesome. What I loved best was the lovely flavours of the mushrooms and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!


Basa in Butter Garlic
Prep time: 10 mins | Marinating time: 1 hour | Bake+Grill time: 20mins | Serves 3-4

You Need:
  • 500 grams Basa fish fillets
  • 2 pods garlic finely minced
  • 1/2 tsp ginger paste
  • 1 tsp fresh rosemary finely minced
  • 1/2 tsp fresh oregano finely minced
  • 1/2 tsp fresh thyme fined minced
  • 1/2 tsp of chili flakes/paprika or (1 green chili deseeded & finely chopped)
  • a sprinkling of freshly ground pepper to taste
  • juice of 1 lime
  • 50 grams butter
  • salt to taste (adjust accordingly if salted butter has been used)
  • 4 button mushrooms sliced
  • 1 carrot sliced
  • 2 tsp of olive oil
Method:
1. Marinate the Basa fish fillets with half the portion of garlic, ginger paste, rosemary, oregano, thyme, chili flakes or green chilies, lime juice, butter (25gm), salt to taste, crushed pepper for about 1 hour (if you want to keep for longer, cover with cling wrap/aluminium foil and refrigerate)
2. Prepare the sides - heat olive oil in a pan and saute the carrots and mushrooms for about 3 minutes. Remove and keep aside.
3. Pre-heat oven at 200 degree centigrade, cover the baking tray with aluminium foil and grease it well. Place the marinated fish, sauted sides (mushrooms and carrots) and garnish with half a portion of garlic & the remaining butter (sprinkle it evenly)
4. Bake the fish for about 12 minutes and then switch to grill mode and continue for about 8 minutes.
5. Serve hot with white rice.

13 comments:

  1. Looks good shireen!! :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  2. I enjoyed reading this Shirs. I love baking and grilling as well and esp. fish. One suggestion I have here for this recipe is, try to grease the baking pan directly instead of the foil or use a tray or dish that can be used both for the grill and on the stove. In this case, once the fish is grilled and ready, you can transfer the tray on the stove top and lightly heat the residual fish juices off the tray and add a splash of stock (either fish or chicken) and stir well. Add some of your lovely thyme and stir well. You can also add some cornstarch. This could act as a separate dressing as well.

    ReplyDelete
  3. Its always great to experiment and loving the simplicity of this recipe :) yum

    ReplyDelete
  4. Wish i get that whole plate rite now, droolworthy dish.

    ReplyDelete
  5. Ohh..that looks so good, love the flavors!

    ReplyDelete
  6. What ticks me off is that without trying the recipes people make comments. Try it out first please, before you comment in future.

    ReplyDelete
  7. Delicious recipe shireen, I've made it thrice already. Your recipes never go wrong. My husband loves this fish preparation.

    ReplyDelete
  8. @ Vanita: Thanks a ton! So glad to hear that :)

    ReplyDelete
  9. Hi Shireen,
    Can I use any other fish to try out this recipe...maybe seer fish?
    Annie

    ReplyDelete
  10. @Annie: Sorry for the delay in responding. You can try any mild flavoured boneless fish for this dish. Try seer fish or pomfrets deboned...if you get cream dorky it will work great too!

    ReplyDelete
  11. Tried this and absolutely loved this, this is going to be a regular at my house,thank you!

    ReplyDelete
  12. @ Greeshma: Thanks a lot for your feedback! So glad to know that you liked it :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)