Friday, January 14, 2011

Pan seared Fish with sautéed veggies

Easy access to fresh fish these days. So, I'm trying out some 'fishy' recipes and plan to try all the variety of fish available at the mall.

This is soo easy to make, the beauty of it is in its simplicity. And moreover, DH picked up some boneless fillets of Singhara. The kids loved it! And so did DH who's not at all a fish fan.

You'll need:

1/2 kg of fish fillets (mine were 6 in no.)
1 + 1 tsp olive oil
Jeeraman masala (I had my own preparation handy. If not available, use Garam masala or some fish tikka masala shd also be good)
1/2 a Lemon deseeded

Some cauliflower florets
a handful of green beans cut longishly
Take as much of these veggies as you'd like. Yoú could also add some carrots for more color on the plate.

1. Wash and pat dry the fish filets on a paper towel. Mix 1 tsp olive oil with the jeeraman masala and apply on both sides of the fillets rubbing it in nicely. Keep aside while you do the rest of teh prep.

2. Cut the cauliflower in manageable florets and the beans into about 2 inch long pieces. Put a steamer on, with some water to boil. Let the veggies steam for 5-10 minutes or until done. I like mine with some bite to them still.

3. Heat up a non-stick pan with 1/2 a tsp of olive oil. Once the oil is hot slide the fish fillets in. they sizzle and smell! Brown the fillets nicely on both sides, sprinkle some salt and pepper on them and take them off into a plate.

4. Heat up the remaining oil and toss the steamed veggies in. They'll quickly get a browned touch on the edges. Saute them for a minute and then sprinkle some salt & pepper on them while still in the pan. Both sides.Get them onto the plate too.

5. Squeeze some lemon juice on the fish fillets as well as the veggies.


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