Chutney Roast Fish Recipes
CHUTNEY ROAST FISH
This is a wonderful recipe from The Splendid Table on American Public Media. It is my husband's fovorite fish recipe and very easy to make. We usually use wild caught sockeye salmon (which has a relatively low calorie count for salmon) and always leave the potatoe skins on, but you can skin them as well. This same maranade will work wonders on pork and lamb! Magor Grey is a jarred chutney that works wonderfully with this recipe and is available in most supermarkets, however Farmhouse Chutney from Stonewall Kitchen works as well. Experiment with your own tastes. You can cook your fish in one full fillet, but ad at least 10 minutes to the cooking time. Cooking time may vary according to your stove. The secret to good fish is not over cooking it. Especially with salmon, shoot for "just flaky", or just firm when pressed.
Provided by Wildroze
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. Do not completely cook them. Drain them in a colander and rinse under cold running water to stop the cooking.
- While the potatoes are cooking, heat the oven to 400°F In a food processor (or just with a quick whisk), combine the olive oil, garlic, lemon juice, and salt and pepper; puree/whisk.
- Stir in the chutney and whisk/puree to mix.
- Place the fish steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
- Thin-slice the potatoes (peel them as well if you want at this point).
- In a shallow baking dish that can hold the fish steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. Moisten the potatoes with a little of the marinade. Top the potatoes with the fish steaks, then the rest of the marinade.
- Roast the fish in the oven for 10-15 minutes, or until the fish is just firm when pressed. The flesh should be barely opaque near the center; make a small cut to check. Remember, If the fish is cold when it goes into the oven, it could take longer to cook.
- Serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.
Nutrition Facts : Calories 621.5, Fat 25.1, SaturatedFat 4.2, Cholesterol 59, Sodium 536.8, Carbohydrate 72.2, Fiber 8.7, Sugar 4.3, Protein 28.6
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
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- Toss together fish and turmeric in a large bowl until evenly coated. Add lal masala, and toss to coat. Add ketchup, and toss until fish is evenly coated. Cover and chill 30 minutes.
- Slather fish with green chutney until coated in a thick layer. Place panko and beaten eggs in separate shallow bowls. Pour oil to a depth of 1/4 inch in a large skillet; heat over medium-high to 350°F. Working with 1 piece of fish at a time, dredge in panko, and lightly dip in beaten egg. Without shaking off excess egg, place fish in hot oil. Repeat dredging and dipping process with half of fish pieces, arranging in a single layer in skillet.
- Cook fish, turning every 2 minutes, until golden brown, crisp, and cooked through, 8 to 12 minutes. Transfer fish to a baking sheet lined with paper towels. Repeat with remaining fish, panko, and egg. Garnish fish with sliced red onion and lemon slices; serve immediately.
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