Category: Fish

Grilled trout with herbs

I love summers especially since we can enjoy barbeque outside. There is something special about this time of the year when you get abundant vegetables and fresh herbs in the farmers market, all the produce is at its peak and taste great.

I love summers also because we can grill out side. You can just have meats and veggies ready and when everyone gathers, just throw them on the grill and you got yourself a meal. There are two camps when it comes to grill, the coal one and the non-coal one, we for sure belong to the first one. In my opinion nothing beats the taste of fresh corn on the cob just grilled to perfection on the coals. The chicken tikka with the smoky flavor of the coal tastes amazing. So as you can see we love grilling with coals.

So today we had a few friends over for BBQ. I had marinated a lot of veggies, made some stuffed pepper , there was fresh corn on the cob, some couscous, masala chicken and my son decided to make some fish.

When it comes to fish I am very picky, not because I want to be but because of the fact that I can only eat fresh water fish. I am ok with catfish, bass etc but can not eat salmon.

So when my son decided to make trout and that too whole fish, I was a little skeptical but decided to go along. He went and bought the trout from Whole Foods, and made it with very simple ingredients..but man it tasted so yummy. It was delicate yet flavorful.

Ingredients

4 whole fresh water trouts

few sprigs of dill

few leaves of sage

few sprigs of parsley

few taregon leaves

2 lemons sliced

salt & pepper

Olive oil

Method

With a sharp boning knife slice the fish horizontally.

Apply some olive oil both inside & outside.

Sprinkle with salt & pepper.

Layer the inside with some herbs and lemon slices.

Let it sit for 10-15 mins covered.

Brush the grill with olive oil. And place the fish gently on the grill.Cook for 3-4 mins on the first side and then a couple of minutes on the other side.

To serve

Take the main bone out, take the fins, head and tail off. Make into fillet and serve. My son did an amazing job of taking the main bone out and filleting the cooked fish.

Tags fresh water fish, gluten-free, grill, healthy, herbs, tasty, trout

Fish Main Dish Mexican

Shrimps in smoky chipotle sauce

Post author By Anagha
Post date June 24, 2015
No Comments on Shrimps in smoky chipotle sauce

Shrimps in smoky chipotle sauce

Last night’s meal was theme based and the theme was ‘Smoke’. All the dishes made had an element of ‘smoke’. It also had another common theme that the flavors were from Mexican/Latin cuisine. So I made three dishes, ‘Barley risotto’, Roasted corn and Mango Salad’ & Chipotle shrimps. It was yummy. I loved the fact that it used the summer ingredients and was perfect for the warm weather.

I try to ensure that the meals are balanced so in this meal with have barley for the starch, shrimps for the protein and corn & mango for the vegetables.

Shrimps in smoky chipotle sauce

The recipes was based on many recipes I have read and eaten, so thank you to those folks for inspiring me. It is easy to make and you can play with the ingredients to get the right taste for your family.

Ingredients

1 1/2 lb of shrimps, peeled and deveined

1 tsp crushed garlic

2 tbsp flour

1 large tomato , quarterd

1/2 large white onion, finely chopped

2 cloves of garlic, chopped

2 chipotle chilies

2 tbsp cilantro

1 tbsp oil

1/2 tbsp molasses

1/2 tbsp worcestershire sauce

1/2 tsp sugar

1/2 tsp paprika

Method

Saute the onions and garlic until tender, dont let them burn. Grind the tomatoes, along with the sauted onions & garlic.

Take the shrimps in a bowl,add some salt, crushed garlic, chopped cilantro & mix it well. Add a couple of tbsp of flour and mix well.

Heat some more oil in a pan. Sauté the shrimps till then are a little under done. Remember they will cook more when we heat them up with the sauce. Take the shrimps out on a plate.

In the same pan, add some more oil or butter. Add the blended tomato paste to the pan and cook for a few minutes, add molasses and worchestire sauce to taste. Once the sauce comes together nicely, add back the shrimps.

Serve with a rice or potatoes on the side. Last night I served it with the Barley Risotto & Roasted Corn Salsa.

Tags chipotle, shrimp, smoked

Appetizer Fish Mexican

Ceviche – a healthy, flavorful way to eat fish

Post author By Anagha
Post date March 20, 2015
2 Comments on Ceviche – a healthy, flavorful way to eat fish

Tilapia Ceviche

The weather is warmer and the family wants to eat fresh fruits, lighter meals. It is not easy to cook something which is fresh, healthy and tasty. And of course it has to be easy to make.
One such dish is Ceviche.

The first time I ate Ceviche in Cabo San Lucas. We were on our annual vacation. All of us are big foodies so invariably the first thing we do when we go to a new place is to find out good food joints. When we asked the person who cleaned our room what her favorite place to eat was, she told us about this small place near the beach. We got out of the resort, took a local bus and reached this small village. There was this cobble stone street that went all the way to the beach. The village center was a church and around that there were many vendors selling various things. We also had the best fish tacos there.
We found the small shop that lady had recommended, that is where I are Ceviche the first time.
Let me tell you, I am not a fish lover rather I eat only select kind of fish. So for someone like me the idea of eating raw( it does get cooked in the acid) was pretty tough to try. But am I glad I did. That fish was perfectly cooked and marinated in the lime juice and paired very beautifully with crunchy cucumbers, onion, creamy avocado and with a kick from Serrano pepper.
It was a perfect warm weather snack.

So here is my take on Ceviche.

Ingredients:

2 tilapia fillet, chopped in small pieces
1 cup lime juice

1/4 onion finely chopped 2 Persian cucumbers chopped fine(you can also use equivalent English cucumber)
1 Serrano pepper chopped fine
1/2 cup chopped cilantro
1 tomato chopped ( don’t take the seeds)
Salt to taste

It is important to chop the vegetables in a uniform fashion, it looks pretty and you get a sample of all in one bite.

Method:

Mix the lime juice and tilapia pieces. Make sure you use a shallow container so that all pieces are covered in the lime juice. Sometimes I like to use orange juice in addition to the limes you use. Here I have used a blood orange that has given nice pink hue to the fish.
Let it sit for at least 45 minutes in the fridge. Then you take it out, the fish would look white, very opaque. This is the sign that the fish is cooked in the acid.

Drain the fish in the colander.

While the fish is in the fridge, chop all the vegetables and mix them in a bowl together. Add salt to taste.
Add the drained fish to the vegetable mixture and mix everything well but with the light hand. You don’t want the fish or the avocado to break and become mushy.

It has a very fresh crisp taste and goes really well with crostinis, pita chips, tortilla chips or even in lettuce cups. I serve it in empty avocado shells, it makes for a great presentation.

Tags healthy, quick, Raw, tasty, tilapia