FISH MARSALA
The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces.
Provided by breezermom
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
- Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
- Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
- Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).
FISH PAPAAS WITH SAUTEED MASALA
Make and share this Fish Papaas with sauteed masala recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind corriander, chilli and turmeric powders.
- Mix the pepper powder with it.
- Heat oil in a pot.
- Add mustard seeds and allow to splutter.
- Once they stop spluttering, add onion, ginger, garlic, green chillies and curry leaves.
- Stir-fry until the raw smell of ginger and garlic is gone.
- Add the ground masala and continue to stir-fry on low flame.
- Pour the water into the sauteed masala.
- Add tamarind.
- When it boils, add the fish and mix well.
- After a few minutes, add salt to taste.
- Mix well.
- Add the coconut milk when the gravy thickens.
- Bring to a boil.
- Remove from flame and serve hot!
Nutrition Facts : Calories 158, Fat 13.2, SaturatedFat 6.3, Sodium 16.1, Carbohydrate 9.9, Fiber 1.4, Sugar 2.8, Protein 2.4
KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that's more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.
Provided by Zainab Shah
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
- Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
- Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.
FISH MASALA
Categories Milk/Cream Wok Ginger Tomato Stir-Fry Quick & Easy Mango Bass Hot Pepper Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
- *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).
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