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Dill Infused Grilled Fish
Mahi dill se
Pink salmon fillet with skin
Boneless, cut into 2" cubes 450 gm / 1 lb
Step I :
Prawns, headless B grade,
Ginger (adrak) paste 1 tsp
Garlic (lasan) paste 2 tsp
Red chilli powder 1 tsp
Balsamic vinegar (sirka) 2 tbsp
Salt to taste
Step II :
Mustard (sarson) oil 2 tbsp
Gram (besan) flour 1 tbsp
Fennel (moti saunf) powder ½ tsp
Dill (sooya) leaves, finely chopped 2 tbsp
Honey ¼ cup
Hung yoghurt (dahi) 1 tsp
Red chilli powder 1 tsp
Cream 2 tbsp
Lemon (nimbu) juice 1 tsp
Method :
Wash the salmon, shake dry and keep in a strainer to drain excess water.
Mix the step I ingredients in a bowl. Add the salmon. Mix well and keep aside for 1 hour.
In a flat mixing tray, mix mustard oil (step II) and gram flour together with the palm of your hand. Add fennel powder, dill leaves, honey, and yoghurt; mix well. Stir in red chilli powder and cream.
Transfer the fish to the tray and mix the marinade with the fish, ensuring that each cube gets well coated. Keep aside for 30 minutes.
Preheat oven to 180°C / 350°F. bake on a roasting tray for 8-10 minutes or until the colour of the cubes changes to golden brown. Alternatively, the fish cubes can also be grilled on a charcoal grill.
Transfer the fish on to a serving platter and serve sprinkled with lemon juice.
*Preparation time: 1 hour 45 min. Serves: 4
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