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Easter Fish Grilled
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Celebrate the festive season and add frills to your cooking with this outstanding novel dish of succulent spicy fish grilled in lemon juice, soya sauc

1. Fish pieces - 680 g
2. Lemon juice - ¼ cups
3. Olive oil - ¼ cups
4. Light soya sauce - 2 tbsp
5. Ginger (crushed) - 2 tbsp
6. Garlic (crushed) - 6 pods
7. Spring onions (green & white chopped fine) - 3
8. Black pepper powder - 1 tsp
9. Chilly powder - ¾ -1  tsp

1. Mix together the lemon juice, olive oil, soya sauce, ginger, garlic, spring onions, black pepper and chilli powder.
2. Marinate the fish pieces, taking one by one, with a thick layer of the masala prepared above and lay out on a plate.
3. Refrigerate for 5 to 6 hours.
4. Pre heat over to 350? F.

5. Spread out the dry marinated pieces of fish on a greased dish and heat in the oven for five minutes. The greasy and wet raw gravy left over from the marinated fish is kept aside for later use.

6. After five minutes, the fish pieces are taken out of the oven. Now, the wet gravy kept aside is poured over and patted on both sides of the fish pieces, which is then grilled.

7. Keep repeating the process of dabbing wet gravy on the fish pieces to prevent the fish from drying up.
8. Arrange the grilled fish on your best serving dish, decorate with parsley leaves and lemon and serve piping hot with marmalade sauce.

For the Marmalade Sauce
1. Balance gravy from marinating the fish - 1 cup
2. Marmalade - 2 tbsp
3. Stock -1 cup
4. Fish sauce - 1 tbsp
5. White flour - 1 -2 tbsp
6. Spring onions (stem), chopped - 1
7. Olive oil - 1 tbsp
8. Black pepper powder - to taste

1. Mix the marmalade with the stock and keep aside.
2. Now mix the white flour with fish sauce and keep aside.
3. Heat the olive oil and sauté the spring onions. Add the marmalade – stock mix and white flour – fish sauce mix, and keep stirring together.
4. When the gravy is thick enough, add salt, black pepper powder and lo your marmalade sauce is ready!

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