Fancy Grilled Fish

Impress your friends, family or even a date this New Year with Fancy Grilled Fish recipe. Don’t let the name fool you, its actually pretty easy to make and best of all, it looks rather fancy. Ultimate win, I would say! Furthermore, the  Heart Foundation Australia recommends that we have 2-3 servings of fish per week, including oily fish (such as tuna, salmon, sardine and mackeral). So let’s us try to hit the recommendation with this versatile Fancy Grilled Fish recipe!

Unfortunately, some of you may have heard about the evil mercury and may have even stop having fish altogether. But you don’t have to, because the fishes sold in Singapore are well taken care of. Agri-food and Veterinary  Authority of Singapore (AVA) only allows predatory fish and other seafood with a maximum of 1 ppm and 0.5 ppm of mercury respectively to enter Singapore. That is very little! Also, the benefits of having fish outweighs the risk of the minute amount of contamination. However, for the glowing pregnant mummies, do avoid consuming the deep sea fish such as Sharks, Swordfish, Tilefish and Batang fish, in order to prevent any adverse effects on the baby.

 

Fancy Grilled Fish


Serves:  4                Time: 30 mins

Ingredients :

FISH MARINATE

400g White Fish Fillets

1 tsp papprika powder

1 tsp cayenne pepper powder

1 tsp cumin powder

1 tsp coriander powder

2 tsp black pepper

3 tsp pureed garlic

2 tsp pureed ginger

1/2 tsp tumeric powder

Salt to taste

 

POTATOES

600g baking potatoes

1 tsp olive oil

1 tsp ground blackpepper

Salt to taste

SALAD

400g romaine lettuce

1/2 cup pomegranate

1/4 lemon

1 tsp olive oil

1 bunch of chopped parsley

 

Preparation :

 1. Wash the fillet and pat is dry with paper towel
2. Mix the spices, garlic and ginger and rub the mixture on the fish fillets
3. Marinate the fish for a minimum of 15 minutes
4. Preheat oven to 200 degree celcius
5. Boiled salted water in a pan
6. Ensure that potatoes are scrubbed clean before cutting them into wedges
7. Add the potatoes to the pan, parboiled it for 8 minutes and drain in a colander
8. When the potatoes are dry, put them on a roasting tray and add the olive oil, black pepper and salt
9. Ensure that the potatoes are coated evenly before putting them in the oven for 30 minutes
10. Wash the lettuce, parsley and pomegranate and drained in a colander
11. Mix the vegetables, herb and fruit with lemon juice and olive oil
15. After about 15 minutes of marinating the fish, grilled it on a grilling pan (If you don’t have a grilling pan, you could use a non stick pan and spray some oil on it)

Variations: There are no limits to what type of vegetables or fruits you add to the salad. If you are not a fan of white fish, you could substitute it with Salmon or Tuna fillets

Nutritional Facts:

Per serving:  458.7 calories; 9.9g fat; 44.5g carbohydrates; 23.1g protein; 7.2g fibre

Carbohydrate Servings: 3