Red Snipper Fish Gravy

With kids school closing today, families are looking forward for the long weekend of US & Canada Day celebrations..Stores are flooded with new BBQ equipments and Summer camping and outdoor activity supplies. Truly you can smell the vacation spirit in the air. And all is well if weather co-operates without those thunder storms and gusty winds. We managed one outdoor BBQ in the past two weeks, but the second one was ruined with an un-invited stormy rain. Hopefully the Canada day fireworks won't face that.

Before we march into a new month, I have to stick to the theme of June "Seafood", in particularly "Fish" I posted different varieties of preparations of fish on my space. Today's recipe is yet another fish gravy..not much different from a regular one in procedure wise but quiet different in the sense of fish used. Red Snipper or yerra para(Telugu) or Shankara(Tamil) is a commonly available fish in South India and hence the traditional gravy recipe is used here too.

Ingredients:
3-4 Medium sized Red Snipper Fish, scales removed & cleaned from internal organs, cut into two parts
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic cloves crashed or chopped
1Medium size Onion,
4-5 Green Chillies
10- 12 Curry Leaves
1 tsp Ginger paste (optional)
3 Tbsp Tomato puree or 1 Tbsp Tomato Paste
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeezed.
1/2 cup Coconut Milk(fresh or canned)
Salt to taste
Coriander to garnish

Procedure:
Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, and once the seeds emit smell add the chopped garlic and saute'
Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
Add ginger paste if desired and fry
Add tomato pureeor paste, and mix well till raw smell is gone.
Add all the masala powders and fry well.
Now add Tamarind pulp and salt.
Bring this boil and add the Red snipper fish pieces.
Once the fish is almost cooked add coconut milk and allow it to boil on high heat for a minute or two.
Garnish with finely chopped coriander leaves
Remove from heat.
Served with hot Rice/Roti or Parota.

Happy Summer!!!!!

Curried Shark Scramble or Sura Puttu or Sorra Pidupu

India's version of Academy Awards is about to roll out its the red carpet here in Toronto. The stage is all set for the North American debut of the annual IIFA awards at the Rogers Centre.
With Justin Bieber and Selena Gomez hosting the Much Music Video Awards, Sunday last and the Bollywood much hyped IIFA this Saturday, its a star studded week here in the City.

My recipe this week is also a Signature Star Dish in Seafood mostly in my home state Andhra. Adherently cherished in my childhood days. In fact his was one of the best Seafood delicacy my mom(Amma) used to cook. The unusual way of preparing the seafood in this variety used to draw attention and a curious me was totally taken for a suprise the with the exceptional taste of this delightful recipe.

I completely duplicated her version here. We in Toronto Area are fortunate enough to get fresh shark in most of the Asian Stores. So once in a while I make this fish scramble curry, famously known as Sura puttu in Tamil and Sorra pittu in Telugu.
This is one main course dish to accompany with hot Andhra masoori rice and Sambar(Pappu pulusu). For those who follow low carb diet, skip the rice and make a milder version of this scramble to eat with steamed or stir fry veggies.

Ingredients :
1 lb Shark piece w/ or w/o skin
2 Tbsp oil
2 large Onions diced
6-8 hot Green Chillies
10 - 15 Curry leaves
2 Tbsp Ginger Garlic Paste
1 tsp Turmeric powder
Salt to taste
Freshly chopped coriander to garnish.


Procedure:
Bring 3/4 saucepan of water to boil and add the Shark Chunk along with half of the turmeric powder and some salt.
With closed lid, steam the fish till it is fully cooked.
Remove from water and take of skin if necessary.
Now scramble the fish log into small pieces. Reserve the bones too.
Keep aside.
Mean while, in a wide pan, heat oil and add onions, green chillies, curry leaves and saute' till the onions are translucent.
Now add ginger garlic paste and fry till rawness is gone.
Add turmeric powder and salt and fry.
Now add the scrambled fish and mix thoroughly till all the fish is coated with the masala.
Cover and let the spice flavours be induced into the fish, and the fishy smell gone and the delectable aroma of dish sets in.
Garnish with fresh coriander leaves and remove form heat.
Serve with rice and sambar.

Curried Salmon Fish Masala- Jara Hatke!!

Was on a vegan spree for the last few months and yes still have a couple of vegan recipes in drafts to post...but I think my blog needs a non-vegan recipe feeds..Most of all June being my hubby's b'day month it would be appropriate to go with his favorite "seafood" theme. And guess what this is - his own creation too, with which he surprised me one evening when I returned Home late from work.

So all for you seafood lovers this is a must try...Salmon fish just blends with all the flavours of this recipe. You can't ask for more.

Ingredients :
4 large Salmon, fillets or steaks(Frozen or fresh)
2 Tbsp Oil
2 Medium Onions
2 Tsp Ginger Garlic Paste
4-5 Green Chillies Slit
A hand full of Curry leaves
Half a Tsp Turmeric powder/Haldi
1 Tsp Chilly Powder
Half a tsp Garam Masala powder
A tinge of black pepper
Salt to taste.

Procedure:
Oops!!! let me check it with my husband first..
Okay..got it..
Heat oil in a wok, add onions, slit green chillies and curry leaves and cook till onions are caramelized.
Add Ginger garlic paste and fry till raw smell is gone.
Now add turmeric powder, fry.
Add chilly powder and salt and fry well.
Now add the fish pieces and to watch them scramble as we mix and fry it with the onion masala.
Keep roasting for about 10-12 mins mixing regularly till the fish is done.
When the fish is almost cooked, add garam masala powder and sprinkle black pepper powder just before taking the wok off from the oven top.
Add coriander chopped if desired..
Serve with hot rice and sambar or mixed fried rice.

Koduva meen kuzhambu/Sea Bass Fish Stew

This is one simple and easy to make fish gravy..off course again grandma's style. I was so impressed by this fresh Koduva(Sea Bass)fish on my visit to the supermarket, that I immediately picked it up a thick steak, got it cut into lumpy cubes and returned home and made this super gravy in no time. Koduva or Sea bass is one among the top fish varieties besides Vanjiram(King fish), Viraal(Murrel, Vavval(Pomfret), Sura(baby Shark), Sankara(Red Snipper), Mathi(Sardines) Nathili(Anchovies)that we get in South India. Luckily in Toronto we are able to get all of them except Viraal meen. I did post some of these fish gravies already. Hope to post rest of them in the future.

These fish cubes reminded me of my trip to the fish market with my granny in childhood days. Granny use to have a regular fish vendor lady..who use to keep the best king fish steak for her. She would cut it into symmetrical cubes once we purchased it. Then after coming home I use to watch granny wash these fish cubes by adding rock salt, then rinse it with water and then add cut onions, green chillies,curry leaves home made red chilly powder, salt, oil, tangy tamarind juice and mix it..then she use to give me some of that raw juice to taste..and trust me this juice was good in itself even before it boiled and became fish gravy. The washing of the fish in rock salt and adding all those masalas would really take off the raw fishy smell. And now it just takes another 10-15 minutes for the gravy to be ready to enjoy with hot rice. I missed these childhood precious moments when I was making gravy with these fish cubes. Though I used koduva(Tamil) fish, but it so much resembled king fish gravy that grandma made..Luv you granny!!!

Ingredients:
2 lbs Koduva/Sea Bass fish cubes
1 Tbsp - Rock Salt
1 Tbsp - oil
1 Medium - Onion sliced
4 Green Chillies
10 Curry leaves
2 tsp - Homemade Red Chilly powder
Soak Lemon size Tamarind/Puli/Chintapandu ball in 2 cups hot water
Salt to taste
Coriander leaves - a small bunch

Procedure:
Place the fish cubes in deep pot/saucepan, add rock salt and whisk fish with fingers to melt salt.
This procedure cleans the fish and takes off the raw smell.
Add water and wash the fish cubes and drain.
Now combine fish with green chillies, onions, curry leaves, red chilly powder, salt, oil and mix thoroughly with fingers not breaking the cubes.
Now squeeze the Tamarind/Puli juice from the soaked tamarind & water into this mixture.
Now mix this well and bring it boil, Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Serve with hot rice, dosas or idlies.

King Fish Gravy

Vanjaram Meen Kozhambu / Mackeral/ King Fish Gravy / Vanjaram Chepa Pulusu

This is one gravy that all south indians fish lovers can't miss...In my last post about king fish fry, I bragged enough, that this time I can straight go into the recipe..
Ingredients:
7-8 King Mackerel peices- Descaled & Cleaned ( Can include Head(slit into two) and tail portions too)
1 Tbsp - oil
1/2 Tsp - Mustard seeds
1 Big - Onion cut into length wise
3-4 Green Chillies
10-12 Curry leaves
1 tsp Ginger garlic paste
2 Tbsp -Crushed Tomato Puree
1/2 tsp Tumeric powder
1 tsp - Red Chilly powder
1 tsp - Cumin powder
1 tsp - Coirander powder
1 Lemon size Tamarind/Puli/Chintapandu soaked in water and juice extracted about 2 cups
Finely chopped corainder leaves - a small bunch

Procedure:
Heat a pot, add oil, when heated add mustard.
After mustard splutters add the green chillies, fry, add onions, curry leaves and keep stirring till onions are cooked.
Add ginger garlic paste and fry till rawness is gone.
Now add the crushed tomato puree and cook for about 1 - 2 minutes.
Add all the powders, mix and cook another 2 minutes or till the mixture leaves the container.
Now sqeeze the Tamarind/Puli juice from the soaked tamarind & water into the cooking mixture.
Now mix this well and bring it boil,
Add the fish peices and cook another 5 minutes.
Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Leave the gravy aside for about 1/2 hour to marinate the fish with the tamarind.
Serve with plain Rice, or Dosas/Idli, or Chapathi/Parota/Roti

King Mackerel Fish Fry

Vanjaram Meen Varuval / Vanjaram Chepa Vepudu/ King Mackerel fry

The one fish mostly, I and brothers enjoyed eating, growing up was 'King fish'. The second best was Pom fret. We were hardly exposed to any other variety of fish. As the name says King fish lives up to its royalty in taste and so not to mention its cost.. This is one fish so popular in South Indian. Back home we used to enjoy this fish both the fried and the gravy with absolute indulgence...It was a staple very week in our house hold. Mum used to fry it so passionately, that the aroma of fried fish would make it difficult for us to finish our home works and wait till dinner time to enjoy it with hot rice and rasam or sambar.

My mom had a simple method of making this fish fry. Just add home made chilly powder(which consists of other spices too), turmeric and salt. God knows how even with so less ingredients the taste used to be so excellent.

After marriage I adopted a newer version adding ginger garlic paste, and off late I add sambar powder and tamarind paste to enhance the taste more..but I still miss my mom's chepa vepudu(fish fry).

For now here is my version :


Ingredients:

6-7 medium sized Vanjaram fish fillets, skin on

2 Tbsp oil

Fish Marinade:
1 tsp ginger-garlic paste

1 Tbsp Sambar powder

1/4 tsp turmeric pwd

1 tsp red chilli pwd

1/4 tsp Tamarind paste

salt to taste

Garnish:
few curry leaves
1 medium Onion cut into Wedges
Few Lime Wedges

Method:
Combine all the marinade items to make a paste. Add a few drops of water if the marinade is dry.
Clean and wash the fish fillets and pat them of any water.
Apply the marinade to the fish pieces and keep aside for 20-30 mts.
Heat oil in a non-stick pan/tawa, place the marinated fish and fry for 10-12 mts on medium heat, flipping on the next side after one side is reddish brown.
Just before removing flip the pieces again and add few curry leaves to roast along with the fish for a minute
Remove from heat and garnish with onion and lemon wedges topped with roasted curry leaves.
Enjoy with hot plain rice with sambar or pappu charu.



Will post the gravy version next.

Tandoori Finger Fish w/ Basa Fish Fillets

AKA Fish Pakoda

And finally 'Toronto' got its first heavy snow this week, after a record break of snow free November after 162 years. With festive season going in full zoom and the stage set for a perfect winter wonderland, its time to enjoy hot spicy finger food like Basa Tandoori finger fish/Pakoda.

The first time I got to taste this finger fish was from a Indian/Pakistani takeout 2 years ago. I and hubby were completely taken by the taste of it. Moreover my husband is a huge seafood fan. Again no misconceptions here..our seafood menu is very selective and confined only to cooked fish, shrimp/prawn and occasionally crabs. So fish being the main Seafood that we look forward to enjoy..I use to takeout this finger fish whenever I visited this takeout place and also found out from them that they were using Basa fish fillets to make this Tandoori fish pakoda. Then one day I was happy to find raw Basa fish fillet in the Asian grocery store's frozen food section. I took no time to grab one packet of that frozen Basa fish and the thought occured to me "why don't I try the Restaurant style Finger fish at home". I have this habit of trying out restaurant food at home. So I reproduced the takeout/restaurant style at home and it didn't disappoint me. Ever since I started making this at home instead of takeout. Though I made this finger fish a few times, never got a chance to click it. This time since I made and parcelled it to one of my my friend who is expecting, I tried to present it the same way as they do in the take out and clicked the same.

This fish fry makes a good starter dish and is apt to accompany the finger food trays.

So here is my recipe for Tandoori Basa Finger Fish :
Ingredients :
Two Basa fish fillets, cut into thin long strips about a finger length.
Oil for frying.
Marination:
Corn flour/Channa flour - 2 Tbsp
ginger/garlic paste - 1 tsp
Chilly powder - 1tsp
Fish Masala - 2 tsp (I use Shan Fish masala)
Lemon pepper - 1/2 tsp
Tandoori Masala - 1 tsp
Salt to taste.
Garnish :
Onion rings
Lemon wedges
Coriander leaves chopped

Method :
In a mixing bowl add all the marination items with enough water to make a paste.
Marinated the fish strips with the above marination for 1 - 3 hrs
Now either deep fry or pan fry the fish pieces with enough oil.
Garnish with onion rings, cilantro and a dash of lime.

Tandoori (Wild Atlantic) Salmon

Back home I never even heard of the name of Salmon fish. And the first time I ever tasted this fish was in an Air Canada flight from London to Toronto. When I had to choose from Chicken or Salmon, unlike other times I dared to try a totally new dish. That was a baked Salmon with creamy sauce and boiled greens..I was happy I liked it or else I would have starved that meal.

So there starts my story with this fish "Salmon"...and now for the past few years I enjoy the home cooked Salmon with boiled greens or vegies.

Though there are a variety of ways to cook this fish. This is one the most easiest, tastiest and healthiest ways I enjoy cooking it. And this contributes to a quick dinner meal...on the week days when you return home after a tired day of work.

More over kids and my Husband like it too. Though it can be made spicy..we can reduce the spice so kids can have too. As it is adviceable to have fish atleast 2-3 servings a week, I try to include fish in our meals. And if you are into that Omega3 slogan/jargon...then Salmon is one fish which contains "Omega3 fatty acids" which increases the good cholestrol.

More on Salmon:
Salmon nutrition facts show us that the benefits of salmon are many. The Omega-3 fatty acids in salmon and other fatty fish may help prevent heart disease and stroke by lowering the body's rate of blood clotting.

Omega-3 fatty acids also decrease the level of triglycerides, which damages your arteries, and can lower your blood pressure. All heart healthy advantages.

An added benefit is that research has shown that if you do have a heart attack, fish eaters are less likely to die from the irregular heart rhythm that often follows a heart attack.

Research is showing other benefits from eating salmon. Omega-3 fatty acids help lower LDL or "bad" cholesterol, another gain for a healthy heart. It is also thought to help prevent cancer, including prostate and breast cancer, as well as arthritis and other inflammatory diseases like psoriasis. You can see why salmon is thought to be one of the best foods with protein we can eat.

Omega-3 fatty acids have also been shown to reduce menstrual cramps, prevent depression and help protect against Alzheimer's disease.

A bonus for diabetics - Omega-3 fatty acids can help stabilize blood sugar. It is also thought to prevent hunger pangs, a real boon for those of us watching our calorie intake.

So if you are seafood eaters go ahead and take the benefit of eatign this fish.Here is one of the ways you can enjoy it.

The recipe below is the fusion of the western fish "Wild Atlantic Salmon" with the Eastern Spices. One of the best ways to eat this fish, cause Salmon has a mild flavour, to compliment it the addition of the Indian Spices really help.


Ingredients:
Wild Atlantic Salmon fish Steaks/Thick Fillets, w/or w/o skin.
Olive Oil for frying - 2 Tbsp; If baking top 1 tbsp oil on the fillets/steak

Marination:
Plain Yogurt : 1 Tbsp
ginger/garlic paste - 1 tsp
Chilly powder - 1tsp (Optional)
Fish Masala - 2 tsp (I use Shan Fish masala)
Tandoori Masala - 1 Tbsp ( I use Kissan or Zaika)
Lemon pepper - 1/2 tsp
Sambar powder - 1 tsp (optional)
Finely chopped Fresh coriander and curry leaves
Salt to taste.

Method:
In a bowl mix all the marination items with enough water to make a paste.

Rub the Marinate on the fish fillets with the above marination for 1 - 3 hrs

Now either pan fry the fish peices with the heated oil.

If baking preheat oven to 375c and bake each side for 10 minutes.

Garnish with onion rings, cilantro and a dash of lime.

Serve this with Stir fried or baked Vegies.

Fish Gravy - Kerala Style

Fish is all time favourite for seafood lovers. It is healthy choice of non-vegan food too. Cause the RCI - Kerala cuisine is going on this month, decided to make my fish gravy in Kerala style. Again no Kerala cooking is complete without Coconut.. so this is the first time I added coconut to my fish gravy.

Ingredients:
2 lb Raw, cleaned fish of your choice, scales removed.

For Curry:
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic pods
1 big size Onions,
4-5 Green Chillies
1 reem of Curry Leaves
1 tsp Ginger/garlic paste
2 Tbsp Tomatoe puree/Tomatoe Paste or 1 big Tomatoes Chopped
Salt to taste

Masala Powders:
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder

For gravy:
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeesed.
The traditionsl Kerala recipe calls for Kudum pulli.., since I did'nt have this I used the regular pulli
1/2 cup Coconut Milk
1 cup Grated Coconut ground into a smooth paste

To Garnish:
1/4 cup coriander leaves.

Procedure:
1. Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, stir for 10 sec and now add the chopped garlic. Stir till color changes lightly.
2. Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
3. Add ginger garlic paste fry a little.
4. Add tomatoes or tomatoe puree, cook well
5. Add all the masala powders.
6.Now add the Pulli(Tamarind) juice and salt.
7.Check to see if enough salt and sour. Add some water if it is too soury.
8.Bring this boil and add the clean fish peices.
10.Once the fish is almost cooked add coconut milk and the ground coconut paste. Allow to boil for a minute or two.
11. Garnish with finely chopped coriander leaves
12. Remove from heat.

This can be served hot with the Chapati/Roti/Parota/ or simple plain rice.

So I'm sending this as another entry for
RCI - Kerala hosted by Curry Bazaaroriginally created by LakshimiK
Also I used Onion in this receipe, so I'm sending this to
JFI - Onion created by Indira and this month hosted by Radhi's Kitchen
and since no fish gravy is complete with garlic, I'm sending this to
Thick Spice - Garlic created and hosted by Sunitha's World

Spicy Sardine Fish Gravy.

For those of you who come from bay area back home and who eat fish, Sardines(English), Mathi(Tamil) and Kavadalu(Telugu) should be most familar. This is another nutritious fish.

I enjoyed this fish gravy in my childhood several times. I simply used to love this gravy whenever my Grand mothers made it. In my home town " Vizag" we use to get these baby sardines too. Though lot of work goes in cleaning them, this is one fish gravy that I used to crave alot. With the tangy taste of tamarind and spiced up with green chillies and red chilly powder, one has to drooool for this dish.
My grand mothers used to add spring onions(Ulli kada) to this gravy sometimes. A simple variation which really gave a lift to the gravy in flavour. Also sometimes they use to replace the ripe tamarind with the raw one. My, my, what a taste that use to be, still lingers in my mouth. When I visit home, one thing I would want my GM to cook is fish gravy. Specially with the small baby Sardines and the real big King fish.

In Chennai or Toronto, I was able to get only the big sardines. My mom always use to fry this type of sardines. She never made gravy with these. Here we get only the frozen version of these sardines in Asian stores. If the frozen packet is not too old we are lucky to make the gravy straight away. But now a days I started to pan fried the Sardines just with minimal masala, - Red Chilly powder and salt, and then drop them in the boiling tamarind gravy.

Ingredients:
1 Pkt - Descaled & Cleaned, cut into halves if long.(about 10 fish)

To Pan fry the Sardine:
Marinated it with 1 tsp of Red chilly powder and add Salt to taste.

Seasoning and Masala:
1 Tbsp - oil
1/2 Tsp - Mustard seeds
5 Pods - Garlic finely chopped
1 Big - Onion cut into length wise
3-4 Green Chillies
10-12 Curry leaves
1 big - Tomatoe made into pulp with fingers or 2 Tbsp -Tomatoe Puree

Spice Powders:
1 tsp - Red Chilly powder
1 tsp - Cumin powder
1 tsp - Coirander powder

For the Gravy:
Soak Lemon size Tamarind/Puli/Chintapandu ball in 2 cups hot water

Herbs to Granish:
Finely chopped corainder leaves - a small bunch

Procedure:Fry the marinated Sardines both sides for 2-3 minutes in a little oil on a heated pan and keep aside (This is take away the fishy smell in the gravy)

Heat a pot, add oil, when heated add mustard.
After mustard splutters add chopped garlic, fry a little and then add the green chillies, fry, add onions, curry leaves and keep stirring till onions are cooked.
Now add the Tomatoes crushed or the tomatoe puree and cook for about 1 - 2 minutes.
Add all the masalas, mix and cook another 2 minutes or till the mixture leaves the container.
Now sqeeze the Tamarind/Puli juice from the soaked tamarind & water into the cooking mixture.
Now mix this well and bring it boil,
Add the fish and cook another 5 minutes.
Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.

Sardines and King fish have this amazing property to drink all the sourness from the puli, so leave the gravy aside for about 1/2 hour to marinate the fish with the tamarind.

Serve hot with hot Rice, or Dosas/Idli, or Chapathi/Parota/Roti

This is my entry for Grindless Gravies Event hosted by Sra, cause this gravy, is the simplest with minimum time required to cook and no mixer grinder used. Hope this qualifies!!! What do you say Sra?

Lemon Talapia

I've never seen or tasted this fish back home. But in North America almost every grocery store carries it. In the beginning my hubby encouraged me to get it so that we can try it out. Not knowing in which form I'm going to cook it I just bought it, and dared to explore the this fish in my ways, slice it and fry, make gravy etc. Then I recollected that I have eaten this fish in one of our dear Chinese friend's home on time and in our dear dear Trinadad friend's home the other time. Both of them Baked this fish as whole.

So I deceided to Bake it marinating it with my Indian Masalas and Lemon slices. Uuuuhh!!! that was a real treat.

Most of the time baked fish becomes very dry. But in this recipe the juices from the lemon keep the fish moist. And the lemon tarty flavour really compliments this mild fish.

Ingredients:

Talapia Fish - 1 whole ( Cleaned and open in the tummy, with some lateral slits on both sides to apply the marination)
Lemon - 1 whole (Cut into thin Slices)

Marination:
Lemon Pepper - 1 tsp
Fish Masala - 2 tsp ( I use Shan Brand Fish Masala)
Red Chilly powder - 1/2 tsp (for Extra Hot- optional)
Ginger Garlic Paste - 3/4 tsp
Salt - to Taste
Oil - 1/2 tbp

Baking :

Line the foil on a tray and apply magarine;
oil to brush the fish while baking.



Procedure :
Preheat the oven to 350 C .
1. Mix all the marination items with enough water to make a thick paste
2. Apply the marination on all sides and inside the tummy of the fish.
3. See that the marination penetrates into the slits cut.
4. Place the fish on the foil tray.
5. Insert some lemon slices into the tummy slit and in the mouth of the fish.
6. Place a slice at the bottom and the top of the fish.
7. Bake the fish for almost 20 - 25 minutes, brush the fish 2 - 3 times with oil in between to keep it moist.



This fish is right portion for a couple. Since it is spicy I don't think kids can handle it. So it will make the right dish for that candle light dinner for a couple, accompanied by Ceasar Salad.