Madhurs Broiled Fish Recipes
MADHUR'S BROILED FISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top. Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler. Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through. Serve immediately.
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
BROILED INDIAN SPICED FISH
Make and share this Broiled Indian Spiced Fish recipe from Food.com.
Provided by Chef Kate
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
- Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler.
- Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
- Serve immediately.
INDIAN BROILED MARINATED FISH
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Wipe the fish steaks dry with paper towels.
- Combine the remaining ingredients in the jar of a blender and puree until smooth. Coat the fish steaks with the mixture and leave for an hour.
- Preheat broiler. Broil fish about 6 to 7 minutes on each side, basting with the marinade.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 151 milligrams, Sugar 6 grams
MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
- Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
- Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
- Divide the rice and shrimp among four plates, and serve.
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