Pan Roasted Chilli Garlic Balsamic Fish
I did a little changes to Kalyan's recipe though, added dried thyme to the marinade along with what he had written and the balsamic vinegar I used was the normal one. And coming to the discovery of the pan roasting which is most certainly one of the best meat cooking technique I have used it a while. It uses a combination of stove cooking and oven cooking and the results you get are amazing. The fish was perfectly cooked not over done but still browned from outside like N likes it, what you do is heat a pan drizzle some oil. pan fry both sides for a little time on the stovetop (for the fish I did a minute on both sides) and later put the same pan in the oven to continue cooking. Result a delicious healthy fish is ready.
- Smash the green chillies, pepper and garlic together in a mortar and pestle. Mix in the rest of the ingredients.
- Rub this marinade on the fish and keep aside for sometime, I kept it for about an hour.
- Heat a heavy bottom pan and drizzle with olive oil and proceed to cook as mentioned about. Cook each side of the fillet for about a minute and put the same pan in a preheated oven at 180C for about 5-7 minutes.
- Serve alongside a salad for a full meal or pass around as starters.
Also this is my first post from the iPhone still to figure out picture alignment etc.