INDIAN SPICED FISH
Make and share this Indian Spiced Fish recipe from Food.com.
Provided by Sackville
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture.
- Leave to sit for 5-10 minutes so the spices sink inches.
- Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.
Nutrition Facts : Calories 132, Fat 8.6, SaturatedFat 1.3, Cholesterol 36.7, Sodium 243.5, Carbohydrate 2.6, Fiber 1.2, Sugar 0.1, Protein 11.6
INDIAN CUCUMBER RELISH
Make and share this Indian Cucumber Relish recipe from Food.com.
Provided by Nyteglori
Categories Vegetable
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Score the skin of the cucumbers with a fork. Slice thinly.
- Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
- Dry cucumbers on layers of paper towels, pressing out excess juice.
- Toss with remaining ingredients.
- Cover and chill.
Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 400.1, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 1.6
FISH MILANESE WITH CUCUMBER CEVICHE
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Categories Bon Appétit Fish Lime Juice Breadcrumbs Cilantro Ginger Cucumber Fennel Onion Chile Pepper Dinner Fry
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.
- Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.
- Do Ahead
- Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.
- Fish and Assembly
- Process panko in a food processor until very finely ground (it will only take 45-60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
- Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.
- Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°F-365°F (Don't let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.
- Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.
- Serve fish with cucumber ceviche and lime wedges.
BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH
Categories Food Processor Fish Tomato Appetizer Bake Passover Cucumber Chill Kosher Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 15
Steps:
- For fish:
- Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
- Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
- For Relish:
- Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
- Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.
INDIAN-SPICED TILAPIA STICKS
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
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
INDIAN-SPICED FISH WITH CUCUMBER RELISH
Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
- Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
- Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
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