grilled fish with black pepper sauce

My second rendition of a fish recipe this weekend.A grilled version this time.Or rather its a combination of grill and bake if you desire for a juicy texture and not much of crispiness. And Black pepper sauce complementing it as a marinade is my hero here.

An extremly simple receipe, very fast and easy to prepare and cook up, this one comes in handy on  a regular tiring day when you have the crazy desire to eat a hearthy good meal yet dont have the energy to go through the laborious task of cooking up a meal .

Just a blend of the spices and the black peper sauce is all this requires to create an amazingly crispy fried grilled fish .

Idealy its just an indian version of a grilled tandoori fish albeit the balck pepper sauce which brings magic to your regular grilled fish.Its that tangy , spicy sauce that gives out a magical charm to this grilled fish, blending with the indian spices.

Ingredients:
fish fillets( bhetki/Kingfish/rawas/telepia/Salmon)- 2 large fillets
Curd:3 – 4 tbsp
ginger paste:1 tsp
garlic paste:1 tsp
salt-as per taste
Black pepper powder- 1/2 tsp
red chilli powder:1/2 tsp
black pepper sauce- 2 tbsp(This is the hero ,so do not try and substitute this with anything else)
coriander powder- 1 tsp
cumin powder(optional)- 1tsp
garam masala powder(optional)- 1 tsp
Oil- 1 tbsp
Method:

Pat the fillets dry and season with salt and pepper. Add ginger and garlic paste, red chilli powder, coriander powder ,oil and curd as well.Marinate and keep for 15 minutes. Now add the black pepper sauce and keep aside for 30 minutes. I used a chinese variety of black pepper sauce which brings in a slightly tangy yet spicy flavourful taste.

Smear the grill stand with oil and place the fish fillets on it to grill for 30 minutes. Turn them after every 10 minutes.

You could take them off the grill depending on the crispiness of the fillets desired by you.

Baking and grilling combo :

While  my fillets achieved a certain crispiness due to the grill mode used, you could actually use a combination of bake and grill modes if you desire for a juicy texture with the soft marinade drippings just about sticking to the fillets lending that glorious  soft texture .Put the fillets in the baking mode for 15 minutes and put them under teh grill mode for the crispiness.

Just savour them with mashed or baked potatoes by the side ..Perfect in taste as a starter.requires nothing else to this divine pleasure.Or like we indians love, just add slices of onions, lime wedges and mint-coriander -curd chutney and enjoy these grilled fillets the “desi” way!!!

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