Wednesday,19 September, 2018
Current issue | Issue 1166, (26 September - 2 October 2013)
Wednesday,19 September, 2018
Issue 1166, (26 September - 2 October 2013)

Ahram Weekly

Tandoori tikka fish fillets

Serves 6
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
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)

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.

add comment

  • follow us on