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.
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
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.