Lemon fISH for Del Monte fESTA~

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. 

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

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.

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 ...

 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…

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)

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…

 Baked Fish on a BED OF PASTA....It's HOT...!

This post is part of The Del Monte Blogger Recipe Carnival on IndiBlogger.
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