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| These ingredients have been used in the recipe...and majority of them are Del Monte Products! |
Hey,
foodies: Looking for an interesting recipe to feed your calorie-conscious tummy?
Well, roll up your sleeves and sharpen your knives. This recipe will surely
let you taste something UNAUTHENTIC- Italian, rolled in a potpourri of spices…
Thanks
To Del Monte! Their huge range of products is the secret behind the success of
this dish. Most of the ingredients are from their shelf. So, join me folks, to set your taste buds alive with
the joys of the Del monte…J
The Fish served on a plump and tangy Milano base---is surely going to appease one and all! It’s healthy,
because it doesn’t have much grease in it. I serve ‘sour-cream’
separately, so people who count calories can ignore the extra fat.
I enjoy
fusion cuisine. Traditional cuisines when combined with other regional cuisines
create exotic dishes. I experiment liberally with recipes, be it Indian,
Italian, Mexican, Thai…and the medley of herbs, condiments and spices have never deceived me. Though disasters are possible in fusion cooking. After all, fusion cuisine is mostly
experimental. But, one has to be familiar with the ingredients to avoid clash
of flavors and textures.
The
following recipe is best on a weekend when you have time to sit back, relax
and eat.
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| Gathering ingredients to start Baking.... |
I have used Microwave Oven for making the Pasta layer. And have used Convection Oven to bake the Fish. You may choose your own method of cooking
most suitable for you. But, if you own a convection oven, do give it a try. Apart
from the speed with which you bring the dish to the table, you’ll
discover how natural flavors remain intact even after running under the hot fan-forced air that it uses for browning.The
magic of microwave over-simplifies entertaining, whether planned or impromptu…
Here’s
an array of stuff you need to bring about ocean's goodness ..serves 4
A Glug of Olive Oil
2 Large Tomatoes
1 Large pod of Garlic
2 Cups of boiled Del Monte's Penne Pasta
A small bowl of chopped mushroom-(I prefer using the larger ones)
1 green Capsicum
1 Tbsp of Del Monte's chopped Prunes
A drizzle of Vinegar
A handful of chopped garlic leaves
Spices: Pasta Seasoning; Oregano; Chilli Flakes; a few torn fresh Basil leaves; 1 tsp of Black Olive rings.
4 Tbsps of Del Monte's Tomato Ketchup
1/4 th cup of Fish Stock ( You may use Fish Cubes, but I recommend home-made stock. Even vegetarian stock tastes as good as the non-veg)
1/4 th cup of Dry Wine (optional)
Salt and pepper to taste
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| Step By Step Illustration.. |
1.
Heat Olive oil for 30 seconds on HIGH. Stir in cloves of garlic (with skin) and
cook uncovered for 1 minute. Cool, chop them and keep aside.
2.
Take another bowl, place 1 tsp olive oil, add chopped mushrooms, and strips of
capsicum; cook uncovered for 2 minutes on HIGH.
3.
Make a small cut in the flesh of a tomato, then gently squash it in your hand and add it to the bowl of mushroom. Discard the skin.
4. Add chopped fried-garlic to the tomato bowl. Mix garlic leaves, Del Monte’s Tomato ketchup, vinegar, salt, Oregano, chili flakes, chopped prunes, olive rings. Add half a cup of fish stock, white wine (optional).
5. Add Del Monte's boiled Pasta. Cook for 5-8 minutes in a microwave on HIGH.
5. Keep it aside, and keep warm.
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| Fish will be served on this pasta base! The mixed aromas create magic...ummmm! |
This recipe only works with Boneless Fish. I have used Basa, you may use river Sole, Bhetki, or Pomfret ...
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| SUCCULENT RAW BASA, SPICES, HERBS FOR SEASONING AND BASTING ---FINALLY FISH IS DRESSED TO GO INSIDE THE OVEN.... |
Basa
is a little name for the more formidable Pangasius bocourti. It comes
from a huge family of catfish that proliferates in Vietnam, Thailand, China and
Cambodia. They have gained popularity all over the world, and have gelled well
with the Indian palate also because of its neutral flavor, texture and price. One
can make delightful Fish cutlets, Fish fries, Chilli fish, Fish Koftas with them.
This can be compared to
cod and sole, only much cheaper….In fact, it tastes wonderful with very little
seasoning, and dazzles on the table when served with multicolored vegetables and herbs…
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| Ingredients used for the DISH... |
Ingredients:
I
Basa fillet
Flour
for dusting (mix little salt in flour)
Three
glugs of Olive oil
Juice of two Lemons
2
tbsps De Monte’s Tomato Ketchup
A
small bowl of Del Monte’s green olive
Grated
rind of two lemons
1
tbsp of red chilli flakes
A
big pod of garlic, roasted and unpeeled (refer pasta base recipe^^for the
method)
Slice
a big red chilli (not red bell pepper, the ones used for making pickles)
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| You have to keep basting the fish with the MIX^^ ... |
For Basting…
2 Tbsp of Olive oil
A handful of trimmed n minced garlic leaves, reserve some to garnish
Tear a few fresh basil
leaves
Del Monte's Green olives
Salt and pepper
A drizzle of
lemon juice
Method:
1. Make a MIX^^ with—olive
oil, crushed olives, lemon rind, finely chopped red chilli, garlic
leaves and basil leaves. Add salt n pepper to taste. Beat nicely and use this herbal MIX for basting! Fish has a tendency to dry out and
break into small pieces. Keep this ‘mix’ handy while you are cooking. You must brush the fish with the mix when it is running in the carousel. It enhances flavor and keeps the fish moist.
2. Rub
lemon juice, 1tsp of Olive oil, lots of chilli flakes, salt, pepper on both the
sides of the fillet. Dust the fillet with salted flour. Leave it in the refrigerator for half an hour.
3. Preheat
the convection oven to 180 degrees C.
4. Make
small slits on one side of the fish, and cover the cavities with the whole burnt
cloves of garlic, whole olives, and chopped garlic leaves n basil leaves, and lemon rinds.
5. Use a mortar and pestle to crush some burnt garlic and pile over the
fish. Pour some MIX^^. Add salt and pepper to taste.
6.
Place on a carousel; cook for 15-20 minutes on CONVECTION LOW or until top is
slightly browned and crispy.
7. Don't forget basting the fish with the MIX from time to time.
Make
Sour Cream Sauce with half a cup of Sour cream, chopped garlic leaves, salt, ½ tsp
of crushed garlic, a dash of salt. Add a little milk to get a dripping consistency. Serve it as an accompaniment…
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| Baked Fish on a BED OF PASTA....It's HOT...! |
