Grilled Fish With Creole Sauce | Cooksmart | Sanjeev Kapoor Khazana

Marinated red snapper grilled and served with creole sauce

GRILLED FISH WITH CREOLE SAUCE

Ingredients

1 red snapper
3-4 tree cucumbers
1 fresh red chilli
3-4 sprigs of fresh thyme
½ large onion, grated
2 medium tomatoes, blanched, peeled and chopped
1 tbsp ginger-garlic paste
Salt to taste
Black pepper powder to taste
1 tsp lemon juice
Creole sauce
2 tbsps olive oil
1-2 sprigs fresh thyme
2 medium onions, chopped
3 medium tomatoes, chopped
2 medium yellow capsicums, chopped
2 medium red capsicums, chopped
2 medium green capsicums, chopped
3-4 tree cucumbers
1 tbsp grated ginger-garlic
1 small fresh red chilli
1 small fresh green chilli
A pinch of salt
A pinch of black pepper powder
¼ large lemon
2 stalks spring onion greens, chopped

Method

1. Preheat oven to 180° C.
2. Make slits at even distance on both sides of the fish.
3. Finely chop tree cucumbers, red chilli and thyme and put into a bowl and mix well to make one marinade.
4. Put grated onion, tomatoes, ginger-garlic paste, salt, black pepper powder and lemon juice in another bowl and mix well to make the second marinade.
5. Apply the first marinade into the slits of the fish followed by the second marinade. Place the fish on a baking tray and cover it with aluminium foil.
6. Grill in the preheated oven for about 20 minutes. Remove the foil and cook for 5 minutes more. You can wrap the fish in banana leaves and cook it on a barbeque too.
7. To make the creole sauce heat olive oil in a non-stick pan. Add thyme sprigs to onions and add both to the pan and saute. Add tomatoes, three coloured capsicums and continue to saute.
8. Chop tree cucumber and add. Add ginger-garlic and mix. Chop fresh red and fresh green chilli and add and mix.
9. Add a pinch of salt and a pinch of pepper powder and mix. Add juice of ¼ large lemon and ¼ cup water and spring onion greens. Mix well, transfer into a serving bowl.
10. Serve the grilled fish hot with creole sauce.

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ingredients
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Cuisine - Creole
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