Cobia in Celery & Tangerine Butter

Cobia in Celery & Tangerine Butter

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Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.

This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!

….need to know (food details)

  • Number of people served : 2 will do.
  • Preparation time : 20 minutes.
  • Serving size : 1 to 2 fillet each.

….and we need (ingredients)

  • Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
  • Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
  • Table Butter, 1 tablespoon : Regular table butter would be in this.
  • Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
  • Celery, small bunch of about 100 grams : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock. 
  • Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.

….time to cook ‘n roll (preparing instructions)

  • Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂  .
  • Melt the butter and mix the tangerine juice in it well.
  • Lay the cobia fillets in an aluminium foil.
  • Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
  • Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
  • Cover wrap the fillets with aluminium foil.
  • Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
  • Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
  • Serve hot and steaming.

Storage : You cannot store them, they’ll loose their texture !

Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!

Mahi Mahi in Basil Butter

Mahi Mahi in Basil Butter

It’s been a while since I have been online. Missed all the action dearly but was thinking of all friends honestly 🙂 !

Didn’t quit cooking though 😀 . Delicacies were dished out every time I managed. This one is the amazing mahi mahi which is a native of Hawaiian pacific. Absolutely cherish this whenever I can. Since the fish is delicate, we use less number of strong spices here and blend in the perfect texture and flavor. Super easy to make, go ahead, read on and enjoy !!

….need to know (food details)

  • Number of people served : 2 appreciative connoisseur
  • Preparation time : 20 minutes
  • Serving size : Couple of forkfulls should excite the soul 🙂

….and we need (ingredients)

  • Mahi Mahi Fillet, 1 : This fish has a nice mild pinkish sweet and firm meat. I always go for fillets in Mahi Mahi since the fish has such a thick skin. The thick skin actually helps it endure the harsh west pacific waters. Mahi Mahi is also a source of all amino acids that our body needs.
  • Table Butter, 2 tablespoons : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine. 
  • Salt, coarse sea salt : Best and most authentic for this dish.
  • Ginger Garlic paste (coarse), 1 tablespoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  •  Basil broke, 1 bowl fresh : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Parsley, 1 tablespoon : Parsley grows great in my tubs. They fight diseases, cancer, inflammation and most of all bad breath 😉 since they are a great breath freshener.
  • Some sauteed veggies, 1 tablespoon : I used some chopped carrots and a couple of beans resting in my fridge for long.

….time to cook ‘n roll (preparing instructions)

  • Wash and slit the fillet softly. Mahi Mahi is a soft and sweet fish. Let’s keep it that way.
  • Using a  mortar & pestle crush the ginger garlic with a pinch of salt to make a coarse ginger garlic paste. It will be fresher and stronger then the pre made one.
  • In the same mortar and pestle, mildly crush the basil leaves. Too much force here will lead to loss in flavor, use light hands here.
  • Now heat a pan on medium heat. Melt the butter on it.
  • When the butter melts add required amount of salt and add basil now. Cook on medium heat for 3 minutes. Soon the basil will discolor and the flavor will transfer in the butter.
  • To this, add the ginger garlic paste and mix well. Cook on medium heat for 2 minutes more. Do not get tempted to add water.
  • Now place the fish fillet in the pan. Cook well on medium heat for 10 minutes turning twice. By now the butter would have thickened considerably.
  • Serve your delicacy hot after garnishing with chopped parsley and some steaming veggies for the works.

Storage : No way jose’ !

Missing Something ? : Keep It Simple Sir 🙂


Rosy Basa Fillet

Rosy Basa Fillet

Late evening walk-in. Can’t even rush to the market or have the courage to order. How do you turn the famished soul into a delightful one ? Well, let me introduce you to another of my ingenuous go to recipe. Just half a beet pulled from my garden by my kiddo and a couple of basa fillet in the freezer will turn your famished and lethargic evening into pure bliss. The taste of the fillet is great and the color is so charming that it makes heads turn inadvertently infallibly every time it’s served around. It’s a G-man, MCMH Original recipe. Enjoy 🙂 …… and yes, there is no rose in this Rosy 😀 , just the color.

….need to know (food details)

  • Number of people served : 2 to 3 famished to delighted seafood lovers
  • Preparation time : 20 minutes of slow grilling + 30 minutes of marinade.

….and we need (ingredients)

  • Basa Fillet, 2 normal size : Pengasius or basa is a popular catfish with a sweet tasting, soft  meat with very little of no bones in big pieces of fillet. I wouldn’t say that it’s the top nutritious fish in the water but it is certainly a very easy and friendly one to serve.
  • Sea salt, to taste : I prefer sea salt in my sea food. Reason = It’s coarse, tastes authentic, is not processed and has all natural minerals originally intended.
  • Black Pepper, ground to powder, 4 – 5 corns : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Lemon juice, 1/2 a lemon : Sour effect of the dish comes from here and bring along with it, the Vitamin C benefits to eyes, hair and skin.
  • Rosemary, dried will do, 1/2 teaspoon : Unfortunately, rosemary doesn’t grow well in Delhi so have to do with dried. Rosemary is a great antioxidant and anti inflammatory and is great for the nervous system too. Since it grows well in the hills, rosemary has a great woody pine fragrance. Still, I would any day choose freshly garden harvested rosemary.
  • Basil, dried powder, 1/2 teaspoon : It has practically all the properties of basil but drying reduces everything. I added dried basil here to give mass and temprate the flavor of dried rosemary and parsley.
  • Basil, sweet, fresh, broken, 1/2 teaspoon : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Parsley, dried powder, 1/2 teaspoon : Again, not a priority in choice. I had to use dried parsley since it was mid summers. Parsley has a much low essence when dried. It is mildly bitter. It has beta carotene and vitamin c to fight cold and flu. I am sure it is the best breath freshener that you can grow in your garden.
  • Galangal, 1/2 inch : Again an antioxidant, antibacterial and antifungal spice. It tastes earthy and citrus. I love galangal though it’s very tough to grow, unlike the cousin ginger. It is also very tough to chop or paste since it has strong fibers.
  • Olive Oil, 1 tablespoon : Keep the oil light so as not to interfere with the flavor of your dish either in odor or in taste. Besides, olive oil is a great antioxidant, anti inflammatory, is good for heart and weight management.

….time to cook ‘n roll (preparing instructions)

  • Grate the beetroot finely. Grate the galangal too and mix them both.
  • Spoon the grated beet (+galangal) and mix the dried spices i.e. the black pepper, the dried basil, the dried parsley and the dried rosemary. Mildly grind them using your mortar & pestle.
  • Marinate the fillets with this mix and keep aside for 30 minutes. I generally poke the fillets with a fork to allow the marinate to get deep inside it.
  • Now set the temperature of your microwave at 425 degrees or just above medium heat  and place the marinated fillets inside.
  • Grill it for 20 minutes turning 3 to 4 times and checking the softness of the fillet.
  • Garnish with broken sweet basil and serve to devour 🙂

Storage : Please do not even think about it. Refrigerating will harden the texture and turn the color much less cheerful.

Missing Something ? : You may choose to season the fish with some dried oregano or fresh chopped parsley. I’ve said this in one more dish of mine, the pan fried red snapper too 😀 !

Quick basa fish recipe

Basa fillet in Orange Sauce

The Mediterranean zest with a hedge over the mercury level makes this a super dish. The color speaks sunshine in itself. A typical Indian kitchen would hardly ever cook fresh juice. But that’s what makes this dish stand out. It’s light, very healthy, needs just 5-6 basic ingredients and hey ! it’s even colored of sunshine. Enjoy !!

….need to know (food details)

  • Number of people served : 2
  • Preparation time : 25 minutes

….and we need (ingredients)

  • Basa fish fillet (preferably river bass) 2. Also called pangasius this is a very common river fish which is extremely easy to fillet. It is not very nutritious but the great thing about it is that bass is safe for all ages and does not have high mercury levels as in some other popular fishes. 
  • Orange juice 2 cupsBesides the amazing Mediterranean citrus zest that the it brings to this dish, the orange juice is also a source of major benefits like immunity boost, anti ageing, reduction in cholesterol and inflammation. It is one of the healthiest beverages on this planet. Make it fresh at home for best results.
  • Lemon juice 1/2 teaspoonHost of benefits like hydration, Vitamin C, weight loss, skin improvement etc. However, lemon juice here is just to add sourly zest.
  • Orange rinds 1 tablespoonI have never found them at the stores so i decided to make these myself. Look through my post on making orange rinds.
  • Parsley chopped 1 teaspoon. It is the best garnish to neutralize the fish stench.
  • Oil 2 teaspoon. Try to use a light vegetable oil with no flavor or fragrance of its own.
  • Salt to tasteObviously 

….time to cook ‘n roll (cooking instructions)

  • Heat oil in a non stick pan. Heat for 2 minutes.
  • Lay down the fillets and put the gas flame on medium. Cook for 2 minutes.
  • Add lemon juice, orange rinds and 6 tablespoons of water.
  • Now cover and cook for 10 minutes. Turn twice mid way and then take off the flame and keep aside.
  • In a separate pan cook orange juice and salt on medium flame till it reduces to half. May take from 7 to 10 minutes for that.
  • Now pour this over the cooked fillet.
  • Garnish with chopped parsley and serve hot.

Storage : This can be refrigerated for around 1 week. But would you seriously want to hold something so yummy for re-cooking later ??

Missing Something ? : You can replace orange rinds with lemon rinds. That’s the most liberty I can allow in this one 🙂