Fish with Garlic Lemon Butter Herb Sauce

I have heard that you are suppose to eat fish in the months which end with 'er' but I eat sea food till March and then give it a break because it gets too hot and I am already so hot that it gets a bit of hard for people to resist me.

Hence, for me January, February and March is Januaryer, Februaryer and Marcher.

I have never cooked Salmon and I always wanted to. So, I went out and got some for me. This recipe has a longer name than Akon but it was definitely worth the money. Fish with Garlic Lemon Butter Herb Sauce, the name says it all and in fact it describes all of the ingredients as well.

I have chose salmon for this because I wanted to try out the mutton of seafood but you can go ahead and try any kind of boneless fish you want.

INGREDIENTS:

2 fish fillets with skin about 750 grams or may be even more

2 tablespoons of olive oil or more if desired (I used 4 because most of it was absorbed by fish skin)

2-3 tablespoons of butter

2-3 tablespoons of finely chopped garlic

2-3 tablespoons of chopped parsley or cilantro

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1 teaspoon of red pepper flakes

3-4 tablespoon of lemon juice

The recipe is very easy and only took me 30 minutes to make.

Sprinkle salt, dried thyme, oregano, basil and some chopped parsley or cilantro leave on the flesh side of the fish.

On medium heat add 2 tablespoons of olive oil in a non stick pan. Don't let the oil smoke keep an eye on it and put fish skin side up.

Fry it for 5 minutes and turn the fish around (flesh side up) fry it for another 4 minutes.

Turn the heat off and cover the pan with a lid. Let the fish rest for 5-10 minutes.

Carefully take the fish out on a plate (skin side up) and with the help of a spatula remove the skin of the fish fillets.

Now if the oil in the pan doesn't seem enough add a tablespoon or two. Turn the stove to medium heat again. Add finely chopped garlic and season the oil with some salt and black pepper.

Squeeze in the lemon juice and cook until the garlic turns slight brown.

Turn off the heat, quickly add butter and parsley and stir continuously until the butter is melted forming a thick sauce.

Add the fish to the sauce and sprinkle the rest of the parsley on it. You can eat this with bread, pasta and rice.

DO NOT FORGET TO THANK ME LATER.

Desi Fish Curry

Fish is said to be the food of the wise. Maybe it is or maybe I just made this up like right now because a lot of wise men have said different things regarding fish.

At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.

At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.

Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.

I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.

INGREDIENTS:

800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)

4 medium tomatoes finely chopped

4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)

salt to taste

3 teaspoon red chili powder

3 teaspoon coriander powder

1 teaspoon turmeric powder (half for fish marination and half for gravy)

1 teaspoon whole cumin or zeera

2 tablespoon lemon juice

Pinch of mustard seeds

First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.

Fry the fish on medium high heat until both sides are golden brown.

Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.

Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.

Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.

Fry and mash the tomatoes with the spatula for 2-3 minutes.

Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.

Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.

Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.

Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.

Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.

Indian Fish Coconut Curry

Was suppose to make two different fish recipes this weekend but kinda messed up one of them because I am not a chef and I am not a pro AND its okay failures happen you should not feel bad but just kill yourself and get over with it.

This recipe was suggested by the very amazing Elia Rathore and I've been wanting to make it for quite some time because it has two of my favorite ingredients FISH and COCONUT MILK.

Judging by the ingredients you can hint that it might be a Thai recipe but no this is an Indian originated recipe and it's called Indian Fish Coconut Curry. Taste wise this is very rich in flavour, mild and creamy.

The fish I have used here is Red Snapper.

I'll recommend that you have this with boiled basmati rice and you'll slove how the fish melts in your mouth with all the flavor of coconut milk and spices.

Ingredients:

500 grams fish cut in 2 inch long cubes

1 cup coconut milk

1/4 cup water

1 onion finely chopped

1 full ripe tomato diced in cubes

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon black pepper

1-2 green chilies sliced in half

Easy as the ingredients look there is really no challenge in cooking it except you have to be careful with the fish.

You start of with heating 2-3 tablespoons of oil in a pan on medium heat. Add onions and ginger garlic paste.

Saute for 5 minutes till it becomes fragrant. You can lower the heat if its burning because this is the base masala for this curry and WE HAVE TO SAVE IT FROM BURNING.

Cook it for five minutes.

Add tomato now and crush the tomato cubes with your spatula. Cook it till it gets tender and is infused with the onion.

Add salt, pepper, red chili powder, garam masala, coconut milk and water.

Turn the heat to medium high.

Stir to combine it well and bring the mixture to a good boil.

Add the fish now and let it cook for 4-6 minutes.

Do not stir or even if you want to (you miserable impatient mortal) do it carefully and do not break the fish.

Add the slit green chili to it as well.

Indian Fish Coconut Curry is ready.

You can also have it with roti or chapati but OH MY GOD RICE TAKES IT TO THE NEXT LEVEL.

Ladies and gentlemen, everything is fair in fish and war. I present you all Indian Fish Coconut Curry.