December 14, 2015

Beetroot Infused Grilled Basa Fish and Radish - Pomegranate Dip / Diet Friendly Recipes - 14 / #100dietrecipes



The most difficult part during dieting days for non -veg lovers ( like me ) is to sacrifice few delicious dishes like fried fish, chicken fry, gravy, kurma etc. But, when it is prepared along with a healthy veggie using less oil ( olive oil ) and especially, without compromising taste and the flavor is obviously a guilt free dish. In my today's diet friendly series, I have used basa fish fillet which is marinated in a beetroot puree and grilled on tawa using just a teaspoon of olive oil is served with a delicious radish and pomegranate dip. The dip is prepared using low fat hung curd which is mixed with a grated radish and pomegranate to balance the taste of less spicy fish. The addition of dill leaves enhances the flavor of dip and gives a fresh flavor.


Ingredients :

1 Basa Fish fillet 
1 Beetroot, chopped
Salt to taste
1 Tsp Olive oil 
1 Tbsp Crushed black pepper corns

For Dip :

1 Cup Low fat curd
3 Tbsp Radish, grated
4 Tbsp Pomegranate 
1 Tbsp Dill leaves, finely chopped
Salt to taste

Method :

Puree the chopped beetroot by adding little water and keep aside.

Wash the fillet and keep aside.

Add curd to a muslin cloth, make a knot and hang it high to prepare a hung curd. (do not use whey which drips from the curd )

Add beetroot puree in a bowl and add salt followed by olive oil.

Marinate the fish for 15 - 20 minutes.

Heat the grill tawa and smear 1 tsp of olive oil.

Place the marinated fish along with the marinated puree, sprinkle crushed pepper corns on top ( both the sides ) and grill it for 5 - 8 minutes on both the sides.

Once done, switch off the pan, cover the grill pan with an aluminum foil and keep aside.

Meanwhile, take hung curd in a small bowl and add grated radish followed by salt, dill leaves and pomegranate. Mix well.

Serve the grilled fish along with radish & pomegranate dip.


Serving Options :

Serve with radish & pomegranate dip or any flavored dip.


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