"The feeling of holiday, slow ripples in a boat
That warm summer day, fishermen at work,
Lunch beckons, just as the catch comes in
So fresh, the fish almost seem to smirk!
Spiced & roasted, ready in minutes ten
Flaky goodness, the devours the best of you,
Ah, if only day we ate this well everyday
A fish, a boat & a wide ocean blue!"
Ingredients(serves 6 as main course or 10-12 as tapas)
6 Tilapia Filets (Or white fish of choice. The recipe works well with Salmon too)
1 teaspoon fresh ginger garlic paste (or 1 teaspoon ginger + 2 cloves of garlic crushed in a mortar & pestle)
2 tabelspoons coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
2 teaspoons cumin powder
Juice from 1 lemon
4 tablespoons light olive oil (or any tasteless oil of choice)
Salt & pepper to taste
Tap dry the fish filets & cut into halves lengthwise (or 4's if using as tapas).
Mix all the dry spices in a bowl. Add lemon juice, garlic ginger paste and a little water to make a thick paste. One by one toss the fish pieces in this 'masala' or spice mixture, making sure they're completely coated with the spices. Use your hands to rub the spice mixture on the fish as that ensures a good marinade. Refrigerate the fish in airtight container for at least 4-5 hours.
Once ready to serve, pre heat the oven to 400F. Rub a cookie or baking tray with some oil, and then line the fish pieces on it. Drizzle the oil all across, making sure each piece gets a little. Bake for 15-18 minutes, till the edges begin to crisp and a fork inserts easily and flakes the fish. Fish can also be tossed on a BBQ grill, or pan fried.
Serve hot with a side of pickled onions, avocado or seasonal salad.