Crispy Snapper With Chaat Masala

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #36476

February 15, 2021



"This recipe uses some Indian spices such as chaat masala which is a spice blend. Recipe source: Bon Appetit (March 2021)"

Original recipe yields 4 servings
OK
  • FOR CHUTNEY
  • FOR TAMARIND SAUCE
  • FOR FISH

Nutritional

  • Serving Size: 1 (288.5 g)
  • Calories 308.6
  • Total Fat - 12.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 62.9 mg
  • Sodium - 140.6 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 6.8 g
  • Protein - 36.1 g
  • Calcium - 84.9 mg
  • Iron - 1 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 0.1 mg

Step 1

To make the chutney: in a blender puree all the ingredients (cilantro - lemon juice) plus 3 tablespoons of water until smooth-- you may need more water, just add by tablespoons if needed until it is smooth. Season with salt.

Step 2

To make the tamarind sauce: In a small cup or bowl combine the tamarind and brown sugar with 1/2 cup water and then add the onion and season with salt. Let stand for 5 minutes before using. You may need more brown sugar, depending on your taste.

Step 3

To make the fish: In a bowl whisk together the first 3 ingredients(-vegetable oil) plus 2 teaspoons chaat masala.

Step 4

Pat fish with paper towels and then season the fish with salt. Working with one filet at a time, dip flesh side of fish in spice oil and then transfer fish to large skillet (cold skillet), arranging fish skin side down. Place skillet on medium heat and cook fish for 8-10 minutes or until skin is crisp and then turn fish and cook other side for another minute or until fish is done.

Step 5

Divide fish among plates and sprinkle with more of the chaat masala and serve with the chutney an d tamarind sauce.

Tips & Variations


No special items needed.

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