CHEF AMIT GHOSH

Serves-4

Ingredients:

Fresh snapper fillet -160 gms each with one side skin on.

Lime -1no

Red chilli paste-10 gms

Chopped shallots-10 gms

Garlic -15 gms

Vinegar -5ml

Salt-to taste

Fresh tomatoes-200 gms

Chopped onion-50 gms

White wine -50 ml

Ginger chopped -15 gms

Crushed pepper -5 gms

Broccoli florets-150 gms

Haricot beans-100 gms (2 inch long)

Carrots -100gms (diced)

Coloured pepper-100 gms - big diced

Refined oil - 50 ml.

Butter or Olive oil- 10 gms

Parsley- few sprigs

Lemon –for garnish

Method:

Clean and prepare the fresh snapper leaving the skin on one side. Marinate the fish with a mix of chopped shallots, garlic, lime juice, and crushed pepper, salt, vinegar and water. Apply the chilli paste evenly just before grilling the fish in a flat griddle. Meanwhile prepare the tomato ginger compote. Blanch fresh tomatoes. Remove the skin. Chop fine keeping the liquid. Heat oil. Sauté onion and chopped garlic. Add white wine and chopped tomatoes. Add little salt and crushed peppercorns and finish when it is a sauce like consistency.

Prepare all the plate vegetables, blanch and cool. Keep aside. Grill the fish flat on the griddle turning both sides. Toss entire vegetables using little butter or olive oil and salt. Turn into serving plates and top up with the grilled fish .Pour tomato sauce partly on the fish and vegetables. Garnish with parsley sprigs and a lemon quarters.

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