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Wednesday, February 25, 2009

Pan-fried Pollack with Onions and Garlic

pan-fried-pollack-1


I don't mind fish every once in a while, as long as I can smother it with flavorful stuff to get over the fishiness. Usually, I prefer to serve the cleaned fillets just pan-fried or seared or baked with a variety of spices. Sometimes, I like a coconut-milk-based curry, like with wild Alaskan Salmon.

This here is a very simple dish of Pollack fillets with simple spice-rub, pan-fried with onions and garlic.

Ingredients:
2 fish fillets, clean and ready to use
1 Tbsp Garam masala mixed in a bit of oil to form a paste
2 Tbsp Mint Chutney**, if handy
1 medium onion, sliced thinly
6-8 cloves of garlic, sliced thinly
spring onions, cilantro for garnish
salt to taste
2 Tbsp canola oil for pan frying
** Or Cilantro chutney, or a cilantro-mint chutney


Preparation
  1. Pat dry the fish fillets and rub the cilantro mint chutney on one side and the garam masala on the other, reserving some of the masala to fry the onions and garlic
  2. Heat the oil in a grill pan, add the onions, garlic and masala and fry till well browned, remove and keep handy
  3. Add the fish fillets allow to sear on one side for about 3-4 minutes, flip and cook the other side; depending on how thin the fillet is, this should take just a few minutes
  4. Add the onions and garlic back into the pan with the fish to reheat it
  5. Garnish and serve warm

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2 Comments:

  • At 6:02 PM, Anonymous Anonymous said…

    A quick observation, I'm assuming you meant Mint Chutney in Step 1.

     
  • At 9:12 PM, Blogger Sheela said…

    Hi Anon, yep, Mint Chutney is what I meant to say in Step 1 for this recipe. Thanks for dropping a note!
    On an aside: mint or cilantro chutney or a mint-cilantro combination chutney would be fine too - which is what I use on and off.

     

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