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Monday, July 9, 2012

Tandoori Fish with Roasted Cauliflower, Onions and Rice Pilau


I rarely cook with white fish because I tend to find it boring.  I am a much bigger fan of pink fish, like salmon and trout.  But white fish is also healthy, and it tends to be much less expensive.  So I figured there had to be a way to make it exciting.  Indian flavours are my favorite, so tandoori style seemed to be a good idea.  Also, I can never marinate meat in yogurt because of Adam's kosher-style diet, so using fish instead gets around this problem.

This meal turned out amazing.  Even Big A - not one to salivate over the aroma of Indian food - commented on how good this food smelled, and it tasted just as good.  The marinade actually makes the outside of the fish a beautiful bright pink!

Don't be intimidated by all  the 'minced' ingredients...I just throw it all in my food processor.

Tandoori Fish

1.5-2 lb white fish fillets (I had 4 massive basa fillets)
1 tbls tandoori masala spice blend (purchased or made yourself)
2 tbls fresh ginger, minced
2-3 cloves garlic, minced
1/2 cup plain yogurt
Juice of 1 lemon

For the fish, whisk together all the marinade ingredients and then spoon generously over fish.  Refrigerate for at least an hour.  Broil in the oven at 450F on a lightly greased, and foil-lined baking sheet for 8-12 minutes (all depends on thickness of your fillets), or until fish is still moist, but flakes easily.

Roasted Tandoor Cauliflower and Onions

1 head cauliflower, chopped into florets
2 onions, cut into eighths

Toss veggies with remaining tandoori marinade.  Roast on a foil-lined baking sheet at 450F for about 25 minutes, or until cauliflower is tender.

Rice Pilau

1 tsp coconut oil
2 shallots, minced
Chunk of fresh ginger, minced
2 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp turmuric (or a few saffron threads)
Pinch of ground cardamom
1.5 cups brown basmati rice
1/2 cup frozen green peas
3 cups water or stock

Melt coconut oil in a large pot over medium heat.  Stir in shallots, ginger, garlic and seasonings.  Cook for about 5 minutes and then stir in rice.  Cook for another minute and then add in water or stock.  Cover and cook until almost all the water has been absorbed (30-40 minutes).  Add peas and then recover pot and continue cooking until all the water has been absorbed and rice is fluffy.  Serves 4.

Coincidentally, we went out for dinner with friends on Saturday to Amaya , a lovely Indian restaurant (although not as good as our favorite, Banjara.  They had a halibut dish on the menu, which was delicious, but I think this recipe is even better!  The shrimp dish and aloo gobi, which we also ordered, however, were spectacular.