Wednesday,18 October, 2017
Current issue | Issue 1166, (26 September - 2 October 2013)
Wednesday,18 October, 2017
Issue 1166, (26 September - 2 October 2013)

Ahram Weekly

Tandoori tikka fish fillets

Serves 6
Ingredients:
1 kg white thick fish fillets (halved lengthwise)
1 onion (sliced)
1/2 cup celery (chopped)
1/2 cup carrot (chopped)
2 tbsp olive oil
Marinade:
4 garlic cloves
1/3 cup lemon juice
1 tbsp Dijon mustard
1/2 cup extra virgin olive oil
1 tsp each:
Salt, sweet paprika, ground cumin, ground coriander, turmeric, grated fresh ginger (Paprika could be substituted by cayenne pepper)

Method:
Wash, drain, pat dry fish with paper towels.  Combine all marinade ingredients and blend together in an electric blender, to form a thick paste. Mix well with fish fillets, immersing them inside marinade in a non-reacting container; (glass, porcelain).  Refrigerate, covered, for at least 6 hours, or overnight. In a flat, shallow baking dish, combine celery, carrot and olive oil.  Make a bed of mixture and lay marinated fish fillets, in one layer, on top   Pour remaining marinade over fillets, brushing them evenly. Bake uncovered, in a preheated oven at 200 degrees C.  Turn fish and brush with juices.  Continue cooking until flaky, when tested with a fork; (approx. 10 minutes each side).  Serve with French fries and a green salad.

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