This is my favorite recipe for lite dinner, I like the flavor of Salmon, its different from other fish plus capers add an extra hit to it and olives of course, makes it more rich in flavor and health………
2 salmon tail fillets
1 tbspn red chilli flakes
½ lemon squeezed
2 tbspns olive oil
1 cup green stuffed olives
1 tbspn baby capers
1 cup sliced cabbage
1 cup julienned apple
1 cucumber sliced
Some red chilli flakes
½ lemon squeezed
-Heat the grill pan and place the fillets on it with the skin side down.
-Let it freckle and crackle on low heat for about 5 minutes.
-Meanwhile, in a small bowl mix lemon juice, olive oil, salt and red chilli flakes together.
-Now turn the side of the fish and apply the lemon mixture with silicon brush.
-Let it cook for 5 minutes. Then flip and apply rest of the mixture on the other side with the silicon brush.
-Take it out onto the plate with apple cabbage salad.
-Combine all the vegetables in a salad mixer and mix. Take it out in a bowl and prepare the dressing by combining red chilli flakes and lemon juice.
-Pour the dressing on the salad and serve with any grilled fish (specially Salmon).
Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..
½ kg fish (Diced)(Rohu/snapper/hoki/sole)
1 ½ cup besan (gram flour)
2 tbspns lemon juice
Salt to taste
1 tspn red chilli powder
½ tspn cracked black pepper
1 tbspns chopped mint leaves
2 tbspns chopped coriander
1 green chilli chopped
1 tspn cracked dry coriander
1 tspn cumin seeds
1 tspn baking powder
Oil for deep frying
Some water for smooth batter ( ½ to ¾ cup)
-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.
-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.
-Now stir in chopped herbs and chilllies.
-Add fish chunks in this mixture and keep aside for 20 minutes.
-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.
-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.