Grilled Fish with Bell peppers

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This grilled fish is very simple & can be fixed in a jiffy. It is tender & moist inside & crisp on the outside. You do not even have to set up a charcoal grill but the grill pan does the trick. The grilled fish with bell peppers is not only yummy but bursting with flavor & melts in the mouth. The spices used are mild & the goodness of  olive oil enhances the taste. So please go ahead & enjoy this wonderful recipe.. J
Ingredients :
6 fillets Rawas  (Indian  Salmon)
1 tsp. fresh Garlic paste
1 tsp. fresh Ginger paste
½  tsp. Red Chilli pwd.
½ tsp. Turmeric pwd.
½ tsp. Cumin pwd.
¼ tsp. Pepper pwd.
1 tsp. Lime juice
¼ cup Besan paste (Chick pea flour)
Salt to taste
Olive oil for grilling
1 each of colored Bell peppers (Red, Yellow, Green)
Method :
Cut fillets of rawas  into thick rectangle pieces. (I get it cleaned & filleted by the fishmonger).
Wash the fish & drain completely.
In a bowl, mix together ginger-garlic pastes, red chilli pwd., turmeric pwd., cumin pwd., pepper pwd., lime juice & salt to taste.
Marinate the fish fillets with this mix for about 25 mins.
Then in another bowl prepare a thick paste with besan, a pinch of salt & a little water.
Mix the marinated fish pieces with the prepared besan paste & let it rest for about 3 mins. Heat the grill ( I grilled it on gas using a grill pan).
Sprinkle a few drops of olive oil to coat the grill pan. When the pan is sufficiently hot, place the fish pieces (skin side down) gently on the grill making sure that the fish is coated well with the besan batter.
Grill for about 3 mins on each side. Reduce heat if needed. Brush or sprinkle olive oil to baste the fish as this will keep the fish moist from the inside.
Dice the bell peppers (discard stem, seeds & membrane).
On one side of the grill you can grill the bell peppers; baste with few drops of olive oil & a slight sprinkling of salt.
Alternatively,  you may grill the bell peppers first & later the fish as per your preference. Serve hot on a platter as shown in the picture.

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