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.