Seared Fish with Green Salad and Rosemary

    I always wanted to become a gourmet chef. So here is a dish that I made in an attempt to appear all gourmet and stuff!! I hope you all like fish!

The Ingredients

Ingredients:

250gm fish steak (I used a piece of catfish steak)

3-4 finely chopped cloves of Garlic

5 tablespoons of Red chilly powder

Juice of 1 whole lemon (Around 3-4 tablespoons)

A dash of vinegar

3 tablespoons of Barbeque seasoning (Optional)

2 sprigs of rosemary

Salt to taste

3 tablespoons of Olive oil

For the Salad

200gms sliced Cucumber

200gms sliced Bell peppers

100gms of sliced black olives

2 babycorns

50gms of white peanuts

3-4 leaves of lettuce (I like a lot of lettuce in my salad)

Thin strips of carrots as required (Use a potato peeler to get thin strips)

3 tablespoons of balsamic vinegar

4 tablespoons of Olive oil

2 finely chopped Green Chillies

1 tablespoon of lime juice

A dash of pepper

Salt to taste

How to MAKE:

                First, mix the garlic, lemon juice, red chilly powder, vinegar, and salt to create a paste. Coat the fish steak using this paste and rub it in thoroughly and let the steak marinate for 15 minutes. Then, heat oil in a pan, and lay the fish down in it slowly with the rosemary resting below it. Turn down the heat and cook it until the bottom part starts turning white, which will take about 3-4 minutes. Now, flip the fish carefully and cook that side for about the same time with the rosemary. When it is done, take it off the flame and let it rest for around 3 minutes.

The Finished Beauty

                Now, in a bowl, mix the lettuce, black olives, bell peppers, carrots, and cucumbers. The babycorn has to be sauted in butter before adding it to the salad, and the peanuts have to be toasted before adding it to the salad. Once all the ingredients are together, mix the salad well. Now, in a separate bowl, mix the balsamic vinegar, olive oil, green chillies, lime juice, salt and pepper to make a vinaigrette (Salad Dressing). Now add this vinaigrette to the salad and mix it thoroughly.

                Once the steak has rested, it can be placed in a serving dish along with the salad, and a few sprigs of rosemary. The leftover juice or oil left in the pan after cooking the fish can be poured over the steak and salad to compliment the entire dish really well. Serve Hot!

P.S: It is really important for a steak to rest for almost as equal time as it has been cooking for, so that it can release all the juices well, and this makes it tastier.