Apricot And Mint Fish Recipes

Steps:

• Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
• Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
• Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.
• Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
• Place herb mixture on top of the fish and serve immediately.

Steps:

• Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
• Game Plan: Toast the nuts while the rice cooks.

Steps:

• For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold.
• For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined.
• Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using.

Steps:

• Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
• Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Steps:

• Make a fine paste of ginger, garlic, green chillies, 1 tsp lemon juice, cilantro and mint leaves.
• Mix well 1 tsp lemon juice, 1 tsp olive oil, turmeric powder, red chilli powder and a pinch of salt and season the fish fillets with this mixture.
• After 5-6 mins, Coat the fishes with the paste well and wrap each piece in the banana leaves and tie with twines or aluminium foil papers can also be used. Keep them in a steam pan for 20 mins.
• Serve with sliced onions and cucumbers seasoned with lemon juice, pepper and salt (optional).