Fish Reshad Stuffed Fish Goan Style Recipes

FISH RESHAD (STUFFED FISH) - GOAN STYLE

Fish Reshad (stuffed Fish) - Goan Style image

This recipe comes from Goa, India. Goan recipes are considered to be the best when it comes to FISH. No wonder this one won R.O. 20 in Thursday magazine's contest;) It was submitted by Shailaja U. Surlakar. Enjoy!

Provided by Charishma_Ramchanda

Categories Onions

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 mackerel, washed,cleaned and de-boned (Known as 'Banganda' in Hindi)
2 tablespoons olive oil
1 lime, juice of
1 tablespoon malt vinegar
1 onion, finely chopped
1/2 cup chopped fresh coriander leaves
1 tablespoon turmeric powder
4 red chilies
8 cloves
1 tablespoon black pepper
1 tablespoon cumin seed
4 cloves garlic
1/4 inch fresh ginger, washed,peeled and chopped
rice flour or semolina, as required,to shallow fry

Steps:

Take a sharp knife and make a slit in the middle{a longitudinal slit} of the Mackerel fish so that the fish opens as 2 equal halves.
This is done so that the masala can be stuffed inside the fish.
Now, de-bone the fish (remove its bones).
Likewise, repeat this for all the Mackerels'.
Take a bowl and in it, put salt, lime juice, olive oil, turmeric powder and all the slit fishes.
Mix well so as to let the fish absorb all the ingredients.
Marinate for 15 minutes.
In your mixer/grinder/blender, grind together the cloves, cumin seeds, black peppercorns, red chillies, ginger, garlic, salt and vinegar.
Heat 4-5 tbsps.
of oil in a skillet.
Stir in the prepared paste.
Stir-fry until the oil separates from this masala (prepared paste).
Stuff each Mackerel with the prepared masala paste.
Spread the same evenly on both the inside surface of each fish.
Garnish the fishes with chopped corriander leaves and onion.
Pack the sides (if need be, tie the fishes with a fine thread to maintain all the masala inside), and, apply rice flour/semolina on the outer surface of each Mackerel.
Heat oil in a wok.
Shallow fry the Mackerel's on low flame until browned on either side and cooked.
Serve hot with salad.
Enjoy this pick-me-up fish!

STUFFED FISH FILLETS

Stuffed Fish Fillets image

These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 small carrots, shredded
1 small onion, minced
5 tablespoons butter, divided
4 slices bread, cubed
3/4 cup canned diced tomatoes, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 small cucumber, chopped
1-1/4 teaspoons salt, divided
1/4 teaspoon dill weed
1/8 teaspoon pepper
8 sole or orange roughy fillets (4 ounces)
1/8 teaspoon paprika
8 lemon wedges

Steps:

In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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