BAKED STUFFED FISH II Red Bream Recipe with Paneer Cheese Stuffing
Baked Stuffed Fish is my very own fusion recipe using Paneer or Chana, which is Indian Cottage Cheese and Spicy Mexican Cheese together. I don't think Paneer has been used to stuff fish & I thought that it was high time that someone created an Indian style recipe, which used both paneer & fish. I have used Red Bream fish for this recipe but normal Sea Bream fish would taste equally good. Sea Bream fish is also called Orata & Dorado & is a very meaty, delicious fish. I would have used a native Indian fish for this recipe, but due to the never- ending lockdown in the UK, I have been unable to go to my Indian supermarket, which happens to be quite far away from where I live & in a restricted area, with high levels of Covid-19 cases. One day, I hope to cook this recipe using a native Indian fish! Meanwhile you can try out this simple yet extremely flavorful recipe & let me know what you think!
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Music: Different Opinion
Composer: Sound Idea
Label: Sound Idea
credit: cutestockfootage.com
#Baked&StuffedFish #StuffedFish #Breamrecipe #RedBream
How to Grill and Eat a Whole Fish (Branzino)
How to Grill and Eat a Whole Fish (Branzino)
The same technique works with any whole fish (red snapper, sea bream, scup, black bass, striped bass, etc). Fish that are less than 2.5 Lb are easiest to grill.
1 whole branzino (1-1.5 Lb), scaled, gutted, gills removed, fins trimmed
Herb Mustard Grilling Glaze (see below) or Standard Grilling Glaze
Salt and pepper
Preheat the grill to high following the procedure in the video. Dry the fish thoroughly inside and out with paper towels. Right before grilling, season inside and out with salt and pepper, coat with a thin layer of glaze and wrap the tail in foil.
Oil the grill grate 8 times with a paper towel (only the part where you’ll be placing the fish). Place the fish on the grill and cook for 4 minutes per side or until brown and crispy. Check for doneness in the thickest part. It’s done when you can get to the bone, but the meat near the bone is still a bit raw. If the fish is brown, but not done, turn down the heat and continue on low heat. Rest for 7-10 min and serve.
Herb Mustard Grilling Glaze
1 garlic clove, grated on a microplane zester
1 Tbsp chopped herbs, such as thyme, oregano, rosemary, savory
10g (2 tsp) Dijon Mustard
15g (1 Tbsp) olive oil
Whisk garlic, herbs, and mustard together with a fork. Slowly drizzle in the oil while whisking until smooth.
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Snapper with Basil-Mint Sauce Recipe
Get the Recipe:
Serve with jasmine rice and sautéed green beans.
Prep Time: 20 minutes
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Preparation
1. Preheat broiler.
2. Arrange fish in a single layer on a broiler pan lightly coated with cooking spray. Sprinkle fish with 1/4 teaspoon salt and pepper. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Combine basil and remaining ingredients in a food processor; process 1 minute or until smooth. Serve with fish.
Nutritional Information
Calories:
237
Fat:
9.1g (sat 1.4g,mono 5.4g,poly 1.6g)
Protein:
35.3g
Carbohydrate:
1.4g
Fiber:
0.7g
Cholesterol:
63mg
Iron:
0.8mg
Sodium:
328mg
Calcium:
77mg
Jackie Mills, MS, RD, Cooking Light, MAY 2009
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