Stuffed Bluefish With Sweet And Spicy Masala Recipes

Steps:

• Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
• Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
• Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
• Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

Steps:

• Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
• Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
• Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

Steps:

• Heat grill. Season fish with salt and pepper. In a large skillet over medium heat, melt butter. Add celery, fennel, shallots, and garlic. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add mushrooms to skillet. Cook, stirring occasionally, until tender, about 4 minutes more. Stir in herbs and wine. Reduce heat to low, and simmer 2 minutes. Transfer mixture to a large bowl, and stir in the bread cubes. Season with salt and pepper, and let cool.
• Lay first fillet, skin side up, on a clean work surface. Cover with half of the pancetta slices, and carefully flip over. Mound stuffing neatly on top of the fillet. Place second fillet on top, skin side up, and cover with remaining pancetta. Tie the stuffed fish securely with kitchen twine at 1-inch intervals. Replace any stuffing that falls out during the process, and make sure that all pancetta is kept in place by the twine.
• Grill stuffed fish over medium heat until pancetta is charred, 5 to 10 minutes per side, using two spatulas to carefully turn fish. Cover grill, and continue cooking fish until just done throughout (fish will be opaque), about 15 minutes more. Transfer to a serving platter. Serve warm with lemon wedges.

Steps:

• Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.

Steps:

• Remove the head and tail from the fish. Butterfly by slicing it down the entire length of the belly side. Open it up, and carefully remove the backbone, starting from the neck. Remove any remaining bones. Fold fish in half, skin-side out, and rub skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and 1/4 teaspoon salt. Marinate for 15 minutes.
• In a small skillet, heat ghee over medium heat; add cashews, and saute until golden. Remove to a plate. In the same skillet with remaining ghee, saute raisins until they swell and brown slightly. Add raisins to the plate with cashews, and set aside.
• In a large skillet, heat 1/3 cup oil, and fry onions until edges are nicely browned. Add garlic, ginger, and green chiles, and stir for 1 minute. Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, remaining teaspoon salt, and sugar, and fry until onions are well browned and mixture is thick and pastelike, adding enough water to keep it moist. Remove from heat, and cool slightly.
• Open fish, and spread one-third of the onion mixture inside; fold it over to close. In the same skillet, push the remaining onion mixture to the sides of the pan. Add remaining 1 tablespoon oil, and place fish in the middle. Cook, covered, on medium-low heat, until bottom of fish is lightly browned, about 10 minutes. Carefully turn, and continue to cook until lightly browned, about 10 minutes more. Remove from heat.
• Carefully transfer fish to a platter. Spread remaining sauce over fish. Sprinkle with cashews and raisins, and garnish with cilantro and mint; serve immediately.