Cilantro Fish/ Cilantro Vegetables
With Citrus Salsa and Corn On The Cob
Serves 2
Recipe by Chef Vikas Seth, Sanchez, Bengaluru
For the Cilantro Marinade
Ingredients:
Cilantro, chopped 100g
Green Chilli, chopped 3 pcs
Garlic, cloves 1tbsp
Onion quarter of an onion
Jalapeno 1 tsp
Oil 1 tbsp
Lemon juice 1 tbsp
Salt to taste
Water 1 tbsp or as required
Method:
1. Prepare the marination by blending all the ingredients together in a food processor or a mixer.
For the Cilantro Fish
Ingredients:
Boneless Fish, cut into cubes 300g
Cilantro marinade 4 tbsp
Mustard 1 tbsp
Salt to taste
Black Pepper crushed a pinch
Lemon juice 1 tbsp
Oil 1 tbsp
Orange zest ½ tsp
Method:
1. Marinate the fish with the above ingredients and leave aside for 20minutes.
2. Grill it on both sides to cook it perfectly, and it will take 5 to 7 minutes, depending upon the thickness of the fish filet.
3. Serve it on the plate as done.
For the Cilantro Vegetables
Ingredients:
Broccoli, thick slices 50g
Cauliflower, thick slices 50g
Green Beans, batons, blanched 20g
Carrot, thick slices, blanched 20g
Red/Yellow/Green Peppers,
thick batons 60g
Cilantro marinade 4 tbsp
Mustard 1 tbsp
Salt to taste
Black Pepper crushed a pinch
Lemon juice 1 tbsp
Oil 1 tbsp
Orange zest ½ tsp
Method:
1. Marinate the vegetable with all the above ingredients and leave aside for 20minutes.
2. Grill on a medium high heat, flip it once or twice to cook it perfectly on both sides.
3. Serve it on the plate as done
For the Fresh Tomato Garlic Paste
Ingredients:
Tomato Red 1 Whole
Garlic Cloves 5 cloves
Onion Half onion
Method:
1. Cut tomato into quarters, add garlic cloves & onion in a Mixer. Blend into a smooth paste.
For the Mexican Rice
Ingredients:
Long Grain Rice/basmati rice 100g
Refined oil 20g
Carrot, small cube 20g
Green peas 20g
Tomato puree 1 tbsp
Fresh Tomato garlic paste** 2 tbsp
Vegetable stock 180ml
Coriander Stem 15g
Salt to taste
Lemon Juice 1 tbsp
Method:
1. Heat oil in a saucepan over medium heat; add in rice and sauté till all the grains are lightly golden brown in color.
2. Add in the carrot cubes, tomato puree, fresh tomato garlic paste stirring constantly, now add in the vegetable stock, salt, green peas and bring to a boil. Add in the coriander stems at this time.
3. Reduce heat to low, cover and simmer for 20 to 25 minutes until done.
4. Remove the cover and the coriander stems out from the cooked rice.
5. Squeeze lemon juice on top and fluff the rice with a fork.
Mexican Corn on the Cob
Ingredients:
Fresh Corn ears 1pcs
Lemon Juice 1 tbsp
Butter 10g
Salt to taste
Black Pepper, crushed a pinch
Method:
1. Remove the husk and strings from the corn. Cut into three or four pics.
Boil it in salted water for half an hour.
2. Grill it with a little butter, salt, crushed black pepper and lemon juice.
Citrus Salsa
Ingredients:
Grapefruit, cubes 4 tbsp
Orange , cubes 4 tbsp
Onion Chopped 1 tbsp
Green Chili, chopped 1 tsp
Cilantro 1 tsp
Salt to taste
Lemon juice 1 tbsp
Olive oil 1 tbsp
Green Pumpkin seeds 1 tsp
White Pumpkin seeds 1 tsp
Method:
1. Cut grapefruit and orange segments into medium sized cubes.
2. Add chopped onion, cilantro, green chilli, salt, lemon juice and olive oil and mix lightly
4. Serve chilled with a sprinkle of green and white pumpkin seeds.
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