Spicy & Crispy Indian Fish

A dear family friend of ours is an AMAZING cook and she recently made her specialty fish dish for my mom when she was recently unwell. This is my attempt to recreate it from what I remember, but this is an adaptation since I have added coriander powder and tested my own variation on how much of each ingredient goes into the paste. My favorite part of this dish is the crispy exterior and succulent interior combined with the spicy, garlic paste that the fish is coated with.

Pair this with rice, bread, tortilla, or eat it by itself withs one veggies for an absolutely gorgeous weeknight (or weekend!) meal. πŸ™‚

Enjoy!

Love,
Priyanka

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Ingredients

6 white fish filets of your choice (tilapia works really well as it is flat and crisps beautifully!), but you can use other fish
1 teaspoon Kosher salt
1 teaspoon turmeric
1.5 teaspoon red chili powder (you can reduce or increase this based on your spice preference or to make it more kid-friendly)
6 cloves garlic
1 teaspoon of ginger paste (or finely minced ginger)
2 tablespoons vegetable oil
the juice of one lemon (or 1 tablespoon of lemon juice)
Optional garnish ideas: fresh cucumber, red onion, avocado

Directions

In a blender, pureΓ© all of the marinade ingredients until well-incorporated. Using gloves (to avoid smelling like fish as well as saving yourself from the hot chili powder), spread the marinade paste all over both sides of the fish filets. If you have a few minutes to spare, let them sit in the marinade for 15-20 minutes. Meanwhile, heat up your skillet over medium-high heat.

Once the skillet is hot, turn down the heat a notch and add the filets.

Cook for approximately 4-5 minutes (depending on the thickness of the fish you are using), undisturbed so you get a nice crispy crust. Flip the fish and cook the filets until cooked to your liking.

[Note: when I am using tilapia, I cook the first side for about 4 minutes, and the other side for approximately 3 minutes for a total of 7 minutes.] Plate the fish, sprinkle it with Kosher salt, drizzle fresh lemon juice on it, and enjoy fresh & hot! πŸ™‚

Chipotle Marinade – Chicken or Tofu!

I know there has been a lot of recent buzz around ‘Chipotle’ food having a lot of sodium and calories – and being unhealthy, in general. So, what better way to tackle those cravings than to make your own, delicious ‘chipotle’ meats at home? πŸ™‚ Sites like LiveStrong.com, and others, have posted tips on how to keep your calorie count low while eating at a Chipotle (e.g. ‘How To Eat Healthy at Chipotle‘) too, in case cooking at home isn’t an option.

However, for those of you that can spare a few minutes, this chipotle marinade recipe of mine is AMAZING on proteins like chicken, fish, and even tofu! This can be a spicy dish, depending on how much chili powder you put, and how much spice you can handle, so try the marinade BEFORE you put the chicken into it to make sure you can handle it! This marinade keeps incredibly well in the fridge for up to a week in case you make a little extra and keep it away before you use it on the chicken. It’s also great to brush onto fish when on the grill! πŸ™‚

I hope you try this out – Enjoy!

Love,
Priyanka

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Ingredients
1/4 cup chipotle pepper, from a can of chipotle peppers in adobo sauce
1 tablespoon adobo sauce, from the canned chipotles
4 tablespoons olive oil
10 garlic cloves, peeled
1/2 large white onion
2 tablespoons fresh cilantro leaves
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon chili powder (optional)
1 teaspoon salt
1 teaspoon fresh lemon juice
1/4 cup water

Protein: chicken (cut of your choice: drumsticks, legs, thigh, etc) or cubed firm tofu

Directions

Add all ingredients a food processor or blender and process until well-combined and pureed.

Transfer mixture to a bowl or ziploc bag, add chicken (or tofu) and let sit in marinade overnight. [Note: if you don’t have time to marinate, no problem! It will still be delicious!]

Grill chicken for 6-8 minutes per side on a hot grill, or roast in the oven at 400 degrees F for approximately 45 minutes, or until the internal temperature of the chicken reaches at least 165 degrees F. Let it rest, covered with foil, for 10-15 minutes to allow the juices to settle (you will end up with a much juicier and tender chicken!)

Marinated Mediterranean Chicken

DISCLAIMER: This recipe doesn’t take 48 hours to COOK – it’s a 48 hour marinade so don’t run off quite yet! πŸ˜‰

If you enjoy tender, delicious meat – this recipe is for you! If you need to take a short cut (e.g. cutting down the marination time to 4-6 hours, or even 24), do it and you will still be glad you tried this out! Simple but satisfying flavors that are beautiful cooked on the grill (or on a grill pan), but you can just as easily oven-roast the chicken in your oven.

Do notice that I prefer using skin-on chicken simply because the chicken ends up being more succulent. Often times the skin will come off/burn off during the grilling period anyway, but having that extra layer to lock in the marinade while in the fridge is essential. Stick the marinated meat on a hot grill, get a beautiful char on it, and there you have a scrumptious meal.

I hope you all enjoy this recipe!

NOTE ON MY PICTURE: This recipe is the line of chicken that is second from the left. If you add paprika and chili powder to the below recipe, you will end up with chicken looking like the line of meat all the way to the left πŸ˜‰ The cedar-planked salmon and Korean style beef are just accessories at my grilling party! πŸ˜‰

Yields: 8 generous servings

Ingredients

14-16 chicken thighs (skin-on) or 8 chicken breasts

1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
the zest of one lemon
3 teaspoons Kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon tarragon
1 teaspoon thyme
2 teaspoon freshly cracked black pepper
4 garlic cloves, minced
1/2 cup finely chopped shallots (or onions)
1/4 cup freshly chopped parsley

Directions

Mix all ingredients except chicken together into a large and deep bowl and whisk until well-incorporated.

Add your chicken and toss so that the meat is well coated with the marinade.

Cover the bowl tightly with plastic wrap and let marinate in refrigerator for 24 to 48 hours (The meat is just blissfully delicious after a 48 hour marinade!! Do it on a Wednesday (like today!) for a Friday meal! :))

Halfway through your marination period, use tongs to toss the chicken in the marinade once to evenly distribute the marinade.

1 days later (or 2 days after marination began)….

Drain meat and grill on a hot grill, basting with marinade until meat is cooked through. Serve hot and use leftovers to make exquisite quesadillas, salads, burritos, and more! πŸ™‚