Pan roasted chilli garlic balsamic fish is a delicious starter to any meal! Crispy on the outside and soft of the inside, a delicious fish dish!
I had been looking at the recipe Kalyan posted the recipe of Chilli Garlic Balsamic basa and then I saw this lovely technique of cooking meat called Pan Roasting which was begging to be tried ASAP. So I decided to buy sea bass and proceed to make this pan roasted chilli garlic balsamic fish.
I did a little changes to Kalyan’s recipe though. I 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 in pan roasting 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. This results in a delicious healthy fish.
I love seafood and if given a choice, I would have seafood at least one meal of the day, every day. I love prawns and I love any fish. I love crabs too! Okay, case in point, I love seafood. And I can have fish in any form. Whether it is fish and chips or just baked, fish tastes delicious every way! Make it Indian style like the Bengali Maacher jhol or just pan roasting it like I have done in this recipe, each tastes equally good!
Recipe – Pan Roasted Chilli Garlic Balsamic Fish (adapted from Finely Chopped)
Pan Roasted Chilli Garlic Balsamic Fish
Ingredients
- 1 kg fish Fillets
- 8 - 10 green chillies
- 10 - 12 pods garlic
- 1 tbsp basil dried
- 3 tbsps balsamic vinegar
- 1 tbsp pepper freshly ground
Instructions
- 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.
really like your recipes. it’s nice to experience, along with you sometimes, the frustration of not being able to find the exact ingredients, but then inventing your own substitute.
by the way, it’s mortar and pestle. mortal pester sounds pretty funny though. 😀