Everytime, I opened my Freezer door, the Dorado lying there for couple of weeks, stared helplessly at me. Each time I also stared back with equal helplessness. Poor creature!! hung between earth and heaven for so long!!
Yesterday, while going over the same staring ritual once again, I instantly decided to end its misery and make something out of it. But...but...but...I have never ever removed a single scale from a fish in my life, save alone cutting a whole fish. And this time the salesperson simply and bluntly refused to do the favour for me. However, I rolled up my sleeve and took out the icy and rocky Dorado out of the freezer.
I have a weird habit of naming each and everything that crosses my path, and I named the fish Nemo (of course!!!). I let Nemo to have its last warm bath and his stubbornness gave away in a quarter hour.
Now the next hurdle...the scales. After trying really hard with spoons and knives, I figured out our own vegetable peeler can be an excellent scale remover too, its especially very efficient in removing smaller sclaes. Then, the next hurdle, cutting and cleaning, I pulled in enough air and concentrated like I am going to break the pile of tiles that generally the Karate show-offers do....but Hey!!! it was a lot easier than that I thought of. A sharp cut along the belly and voila!! its done.
Now from this point onwards..I am a pro (as in sweeter days the fish was delivered cut and clean...sighs!!!)
Okay, now let me write the recipe.
Ingradients:
A reasonably sized fish.
You can use any filling (as long as you and the fish don't have any problem) but keep it simple.
Statutory warning: too many flavours can ruin the dish.
I used tomato-cheese filling.
1 Tomato
a pinch of ginger paste
Black pepper powder 1 tbsp
Chat Masala 1 tsp.
Lemon juice 2 tbsp
Permesan cheese
Potato
While you are preparing the stuffing, switch on the oven and preheat at 240 degree Celcius for 30 minutes.
Take a fleshy tomato, cut in thin slices, add chat masala for a tangy taste, little giger paste, lime juice, black pepper and grated permesan. Stuff the mixture. Marinate the fish with lamon juice and pepper. Make gashes on the surface.
Cut potatoes or you can use any vegetable you want. Cut in thin slices, I will bake the potatoes along with the fish.
Arrange the potato slices on the baking tray, put the fish over it.
Shove the entire thing in the oven.
Bake for 25 minutes, take out the fish, turn around, and repeat for another 10 minutes.
And after the final 10 minutes............ the rich aroma must have reached your nostrils!!!
My husband (will refer him as BBRC) instantly nosed the good food and suddenly he was even hungrier. I served the fish and saw the thanks in Nemo's eyes. May his soul rest in peace!! Amen!!!
Yesterday, while going over the same staring ritual once again, I instantly decided to end its misery and make something out of it. But...but...but...I have never ever removed a single scale from a fish in my life, save alone cutting a whole fish. And this time the salesperson simply and bluntly refused to do the favour for me. However, I rolled up my sleeve and took out the icy and rocky Dorado out of the freezer.
I have a weird habit of naming each and everything that crosses my path, and I named the fish Nemo (of course!!!). I let Nemo to have its last warm bath and his stubbornness gave away in a quarter hour.
Now the next hurdle...the scales. After trying really hard with spoons and knives, I figured out our own vegetable peeler can be an excellent scale remover too, its especially very efficient in removing smaller sclaes. Then, the next hurdle, cutting and cleaning, I pulled in enough air and concentrated like I am going to break the pile of tiles that generally the Karate show-offers do....but Hey!!! it was a lot easier than that I thought of. A sharp cut along the belly and voila!! its done.
Now from this point onwards..I am a pro (as in sweeter days the fish was delivered cut and clean...sighs!!!)
Okay, now let me write the recipe.
Ingradients:
A reasonably sized fish.
You can use any filling (as long as you and the fish don't have any problem) but keep it simple.
Statutory warning: too many flavours can ruin the dish.
I used tomato-cheese filling.
1 Tomato
a pinch of ginger paste
Black pepper powder 1 tbsp
Chat Masala 1 tsp.
Lemon juice 2 tbsp
Permesan cheese
Potato
While you are preparing the stuffing, switch on the oven and preheat at 240 degree Celcius for 30 minutes.
Take a fleshy tomato, cut in thin slices, add chat masala for a tangy taste, little giger paste, lime juice, black pepper and grated permesan. Stuff the mixture. Marinate the fish with lamon juice and pepper. Make gashes on the surface.
Cut potatoes or you can use any vegetable you want. Cut in thin slices, I will bake the potatoes along with the fish.
Arrange the potato slices on the baking tray, put the fish over it.
Shove the entire thing in the oven.
Bake for 25 minutes, take out the fish, turn around, and repeat for another 10 minutes.
And after the final 10 minutes............ the rich aroma must have reached your nostrils!!!
My husband (will refer him as BBRC) instantly nosed the good food and suddenly he was even hungrier. I served the fish and saw the thanks in Nemo's eyes. May his soul rest in peace!! Amen!!!
