Here is another quick dinner idea for you. We all look for easy to put together meals where you would rather spend more time with your family than in the kitchen.
I have been cooking fish a lot more these days. This easy recipe for a pan seared fish is great dinner option when time is short and yet one would like to put a nutritious and healthy meal together. I’ve used a fillet of John Dory that I found locally here in Mumbai. However you may substitute it with any other firm white fish if you like. This pairs really well with the pureed peas and the mint Labaneh. I’ve tried to recreate a fusion of Asian flavors with a mild middle eastern twist and it was well appreciated by everyone. The refreshing Mint Labaneh balances off the creamy texture of the Pea Puree really well.
I’d like to call this my weeknight wonder as it gets done under Thirty minutes and tastes great too.
For The Fish:
- 4 Fish Fillets ( John Dory,Cod or Basa)
- 2 teaspoons of Mirin (optional)
- 2 teaspoons of Wasabi paste
- Dash of salt and pepper
- 1 teaspoon grated ginger
- Mix the Mirin,Wasabi paste salt and pepper and the grated ginger well.
- Marinate the fish fillets in the above mixture for about 20 minutes.
- Heat a skillet and brush with some Olive oil.
- Place the fish fillets on the pan.
- Sear on either side for about 7 minutes or until the fish seems cooked.
20g of Onions (Preferably White and chopped)
1 tbsp of Olive Oil
200ml of milk
Salt to taste
Dash of pepper
- Saute the onions till soft and just translucent
- Add the peas salt and milk and simmer for about 10 minutes
- Drain off the milk and pour the peas into a blender.
- Blend into a puree for 2 minutes until smooth.
- Add some milk back to make a thickish purée.
- After blending, cool as quickly as possible as the colour will begin to fade fairly quickly
- Take about 2 cups of Full fat yogurt and place in a thin Muslin cloth.Keep this over a large bowl over night.
- You should have a thick creamy Labaneh the next morning.
- Add some salt and pepper and some minced mint leaves for flavouring