Stuffed Bluefish With Sweet And Spicy Masala Food

HERB-STUFFED BLUEFISH

Steps:

• Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
• Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
• Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

STUFFED BLUEFISH WITH SWEET AND SPICY MASALA

Steps:

• Remove the head and tail from the fish. Butterfly by slicing it down the entire length of the belly side. Open it up, and carefully remove the backbone, starting from the neck. Remove any remaining bones. Fold fish in half, skin-side out, and rub skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and 1/4 teaspoon salt. Marinate for 15 minutes.
• In a small skillet, heat ghee over medium heat; add cashews, and saute until golden. Remove to a plate. In the same skillet with remaining ghee, saute raisins until they swell and brown slightly. Add raisins to the plate with cashews, and set aside.
• In a large skillet, heat 1/3 cup oil, and fry onions until edges are nicely browned. Add garlic, ginger, and green chiles, and stir for 1 minute. Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, remaining teaspoon salt, and sugar, and fry until onions are well browned and mixture is thick and pastelike, adding enough water to keep it moist. Remove from heat, and cool slightly.
• Open fish, and spread one-third of the onion mixture inside; fold it over to close. In the same skillet, push the remaining onion mixture to the sides of the pan. Add remaining 1 tablespoon oil, and place fish in the middle. Cook, covered, on medium-low heat, until bottom of fish is lightly browned, about 10 minutes. Carefully turn, and continue to cook until lightly browned, about 10 minutes more. Remove from heat.
• Carefully transfer fish to a platter. Spread remaining sauce over fish. Sprinkle with cashews and raisins, and garnish with cilantro and mint; serve immediately.

SWEET AND SPICY STUFFED PEPPERS

Steps:

• Plantain Chips:
• Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
• Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
• Peppers:
• Drain the peppers on paper towels.
• Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
• Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
• To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.

CRISPY FISH WITH SWEET AND SOUR SAUCE

Steps:

• Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
• Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
• gradually add water, whisking until batter is smooth.
• Pour batter over fish and stir to coat.
• Let stand 15 minutes.
• Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
• Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
• Add garlic and stir for about 30 seconds, until fragrant.
• Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
• Add bell pepper and stir-fry just to heat through, about 30 seconds.
• Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
• Heat 4 cups oil in wok or deep medium saucepan to 375°F.
• Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
• Using slotted spoon, transfer fish to paper towel-lined dish and drain.
• Reheat oil if necessary between batches.
• Arrange fish on platter.
• Reheat sauce briefly, spoon over fish and serve.