Monday, October 8, 2007

Narangi Mahi (Pan Seared Fish with Orange,Dill & Vodka)

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Here's another one of my fish variations. Getting bored on a Sunday Morning with time on hands and some uncooked fish at home, I tried to do the impossible..mix n' match different ingredients. Thankfully, nothing untoward happened ...nothing blew up and I lived to tell the tale. In this dish, I attempted to marry fish with vodka, oranges and dill. The result, a mild well-balalnced dish that went well with buttered rice. Try it out and let me know how you liked it.
Fish (Red Snapper) - 200gms
Orange - 1 No.
Dill - 30 gm (Finely Chopped)
Vodka - 60 ml.
Chilli Flakes - 30 gm
Black Pepper (Coarsely Ground) - 30 gm
Tabasco - 30 ml
Tomato Puree - 30 ml
Salt - To Taste
Olive Oil - 30 ml
Olives - 4-5
Bell Peppers ( Red & Yellow ) - 1 each (Chopped into 1-in cubes)
Lemon Juice - 60 ml

1. Cut peel, including all white pith, from the orange with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices. Squeeze juice from 5 such pieces.Keep the remaining aside. Do not throw away the peel.
2. Cut ther fish into cubes & Marinate the Fish in olive oil, lemon juice, orange rind, Orange juice (that we squeezed out),tabasco, chilli flakes, salt & black pepper. Keep for 15 minutes.
3. Heat the remaining oil and toss the bell peppers lightly, add in the fish pieces and toss till almost done. Add in the vodka and toss a bit more. Flambe if you are comfortable with it. Add in the orange slices,Dill, olives. Toss for a few more seconds and take off the fish pieces alongwith the olives and oranges.
4. Put in the remaining marinade in the pan already flowing with the juices alongwith the tomato puree and make a sauce.
5. Pour on top of the fish and serve hot.


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