Ingredient for Fish:
- Fish Fillet boneless – 100 to 125 gm.
- Whole grain Mustard paste – 1 teaspoon.
- Honey – 1 ½ teaspoon.
- Pinch of crushed Black Pepper.
- 1 ½ teaspoon of Olive Oil.
- Salt to taste.
- 1 Lime wedge.
Ingredients for the Coriander Sauce:
- Coriander leaves – 50 gm.
- One clove of Garlic.
- Green chilly -1/2 nos.
- 1 Lime wedge.
- Salt to taste.
- 1 teaspoon of Olive Oil.
Cooking Instructions:
Step 1: Marinate the Fish Fillet in Mustard paste and Honey.
Step 2: Sprinkle a pinch of Salt & Pepper to taste.
Step 3: To smoke the Fish, arrange it in a dip pan, then take a small metal bowl and place this in the pan, light a small piece of charcoal & place it in the metal bowl, and pour some Butter. As soon as you add the Butter, cover the pot with a silver foil and keep it for 30 mins.
Step 4: Cut Bell Peppers, Onions, Carrots in thick julienne-style pieces and keep them aside.
Cooking Instructions for the Sauce:
Step 1: To make the Coriander sauce, finely chop the Coriander and add Green Chilly & Garlic in it.
Step 2: Grind this to a paste.
Step 3: Add a dash of Lime; sprinkle Salt and Pepper.
Cooking instructions for the Fish:
Step 1: Heat a shallow fry pan and then add Olive Oil.
Step 2: Gently place your Fish in the pan and fry until golden brown (cooked to perfection on both sides.)
Step 3: Take another fry pan and place on top of the stove to heat (medium-high heat.)
Step 4: Add Olive Oil in the heated pan and add the Vegetables one after the other. Keep tossing and cook till half done (crunchy.)
Step 5: Add the Coriander sauce to the Vegetables and cook until they become tender.
Serve the Fish with the Vegetables on the side.
