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Masala Grilled Cod Steaks With Tomato

Madhuri.Dixit's picture
Ingredients
  Cod steaks 18 Ounce (4 Steaks, 125 Gram / 4 1/2 Ounce Each)
  Sunflower oil 1 Tablespoon
  Lemon juice 3 Tablespoon
  Garlic pulp 1 Teaspoon
  Crushed dried red chili 1 Teaspoon
  Chopped fresh coriander 1 Tablespoon (Plus 4 Sprigs For Garnish)
  Coriander sprigs 4 (Fresh, For Garnish)
  Red chili 1 Large, finely chopped (Fresh)
  Salt To Taste
  Firm tomatoes 2 , chopped
  Shredded ginger 1 Teaspoon
  Lime 1 , quartered
For the mixed salad:
  Iceberg lettuce leaves 3 , torn into strips
  Baby spinach leaves 10 Small (Whole)
  Red onion 1 , sliced into rings
  Cucumber 1⁄2 , thinly sliced
  Carrots 2 , finely grated
  Lemon juice 1 Tablespoon
Directions

1. Rinse the cod steaks and pat them dry. Place them in a heatproof dish.
2. In a bowl, mix together the oil, lemon juice, garlic, crushed chillies, chopped coriander, fresh red chilli and salt to taste. Using a pastry brush, spread this mixture all over the cod steaks and set aside for about half an hour.
3. When ready to cook, heat the grill until it is as hot as you can get it, then turn it down to moderate. Place the cod steaks under it and grill them for about 7-10 minutes, or until the cod is cooked right through (the flesh flakes readily when pushed with a fork). Remove the steaks from under the grill and baste with any juices that have formed around the fish.
4. Sprinkle the tomato and shredded ginger over the fish steaks. Return to the grill and cook for a further 1-2 minutes.
5. Meanwhile, mix the leaves, onion, cucumber and carrot in a large bowl for the salad.
6. Remove the fish from the grill, arrange on 4 individual plates and garnish with the coriander sprigs. Arrange the salad beside the cod steaks, sprinkle with lemon juice and, if you wish, a little salt.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Tomato

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