Best Blackened Garam Masala Fish Recipes

BLACKENED FISH

Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

INDIAN-SPICED TILAPIA STICKS

Indian-Spiced Tilapia Sticks image

These flavorful Indian-spiced fish sticks please my whole family. Serve them with the creamy dipping sauce. -Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 pound tilapia fillets, cut into 1-inch strips
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup all-purpose flour
1/3 cup reduced-fat ranch salad dressing
1/4 cup reduced-fat plain yogurt
1-1/2 cups panko bread crumbs
1-1/2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
SAUCE:
1/2 cup reduced-fat plain yogurt
3 tablespoons fresh cilantro leaves
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup finely chopped peeled cucumber
2 tablespoons finely chopped sweet onion
4 cups fresh baby spinach
1 medium mango, peeled and sliced

Steps:

Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.

Nutrition Facts : Calories 408 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

BLACKENED GARAM MASALA FISH

Blackened Garam Masala Fish image

Number Of Ingredients 11

Ingredients

1 tablespoon Basic Garlic Paste (or store-bought)
1 tablespoon Tamarind Paste
1 1/2 to 2 pounds firm white fish fillets, such as halibut, cod, or catfish, about 1/2-inch thick, cut into 3-inch pieces
1 tablespoon ground paprika
1/2 teaspoon , ground ajwain, seeds
1/2 teaspoon Garam Masala
1/4 teaspoon freshly ground black pepper
1/ teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons mustard oil or peanut oil
2 tablespoons fresh lemon juice or lime juice

Steps:

1. Prepare the garlic and tamarind pastes. Place the fish in a large, flat dish. Mix together the garlic paste, all the spices and salt, and rub well over the fillets, making sure each one is well-coated. Cover and marinate in the refrigerator at least 1 and up to 4 hours.2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat until smoking, about 2 minutes. Carefully place the fillets in the pan in a single-layer and cook until blackened on the bottom, about 5 minutes.3. Drizzle the remaining oil on top of the fish fillets and turn them over. Cook, pressing the top blackened side gently with the back of a spatula to flatten, and cook until the other side is well-browned and the inside just flaky and opaque, about 4 minutes. Transfer to a serving dish, drizzle the lemon juice on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves