Tuesday, May 25, 2010

Grilled Basa

My beloved readers, first of all please allow me to apologize for vanishing from the face of the earth, i. e. face of this blog for the last few months. :D I have been doing some traveling and it took longer than I expected to settle down and shower you with my newest concoctions. However, here I am, back and buzzing with an aromatic and smokey recipe just for you.

Servings : 4

  • Basa filet - 1 kg (2 lb)
  • Olive oil for grilling
  • Onions or any other veggies of choice for grilling

  • Spice rub:
  • Cajun spice - 1 tbsp
  • Caraway seeds - 1 tsp
  • Cayenne pepper - 1 tsp
  • Salt - 1 tsp ( or to taste)
  • Dijon mustard - 1 tbsp
  • Mixed dried herbs - 1 tsp
  • Black pepper corns- 1/2 tsp
  • Garlic cloves - 4-5
  • Green chili - 4-5 ( or depending on heat preference)
  • 1. In a mortar and pestle (or a grinder), grind in all the ingredients for the spice rub.
  • 2. Wash and pat dry the Basa fillets with a paper towel. Lay the fillets side by side flat on a tray. Rub a generous amount of the spice mixture on the fillets and let it marinate for 1/2 hour to 2 hours. Keep it covered with a plastic wrap and in the refrigerator if it s a hot day.
  • 3. Heat up your grill till smoking hot. With a BBQ brush spread a bit of oil on the grill so that the fish wont stick.
  • 4. Grill the fish fillets for about 2-3 min on each side, till they are cooked through and gets a charred look. Make sure you do not over cook the fish as it will get very dry.
  • 5. Serve on a bed of rice or with a side of garden salad and some grilled onions*.
* For the grilled onions, just cut some sweet onions in ring. Toss the them with a bit of olive oil, pinch of salt and black pepper and grill them. The salt is only added to bring out the natural sugar in the onions, which allows it to caramelize nicely, so don't add to much salt.


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