Masala Fish Steaks Recipes

PAN-FRIED STEAK WITH MARSALA SAUCE

Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories Meat and Poultry Recipes Beef Steaks

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

MASALA FISH STEAKS

Masala Fish Steaks image

You can use almost any fish steaks here-salmon, kingfish, cod, haddock, swordfish, salmon, trout, pomfret, pompano, or tilefish-depending on the part of the world you live in. Instead of having to look for ajowan seeds (use 1/4 teaspoon, if you can get them), you can use dried thyme, which has the same flavor. When using the blender here, make sure you put the chopped red pepper in first, as that will provide the liquid needed to make a paste. If your blender remains stubborn, add a tablespoon or two of water. You could serve this with Zucchini and Yellow Summer Squash with Cumin, and Bulgar Pilaf with Peas and Tomato.

Yield serves 2¿4

Number Of Ingredients 10

Ingredients

1 pound fish steaks (see above)
Salt
1/2 large red bell pepper (half of a 6-ounce pepper), seeds removed, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeled and chopped
1/4 teaspoon dried thyme
1 small onion, chopped
1/2 teaspoon cayenne pepper
Vegetable oil for shallow frying
Lime or lemon juice

Steps:

Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat. When hot, put in the fish steaks and fry until light brown on both sides. Transfer with a slotted spoon to a plate. Remove all but 5 tablespoons of the oil, and put back on medium-high heat. When hot, add the paste from the blender. Stir and fry for about 3 minutes or until the paste seems to dry out. Turn heat down and fry another 2 minutes. Put the fish back in the pan, add 2 tablespoons water, and cook the fish through on very low heat, spooning the sauce over the fish. Squeeze lime juice over the top.

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