In love with fish…
As a kid I wasn’t a fish lover. But I think I start loving it more and more as I grew older and realized that it’s a tastier and healthier option. And now it’s even more easier with all the fillets readily available. Ond day I hope to live some place where, I can go to the market and get fresh fish, till then I will make do with the freshest fish I can find here in AZ. So last night was a fish dinner night. I wanted to make something quick and easy.
On another note, Amit and I were going to get some coffee the other day on Mill Avenue (it’s the street on which our lab is located). There is this quaint little book store on this otherwise, restaurant / bar / pub filled street. It’s a really nice bookstore, I think owned by an old couple who are also very nice. They have tons of books on every conceivable topic and some that I bet you won’t find elsewhere. And they have a large gray cat who sits around watching all the people who come into the store.
So while browsing through the books, I saw this Martha Stewart book on sale. I glanced through it and since I do not have any of her books, I thought why not. I am sure I can get atleast a couple of recipes that I can tweek to my liking in here. She had a recipe for a roasted salmon with herbed stuffing. I did not have salmon, for that matter I did not want to but a whole fish to make the dish. So I decided to tweek it to make it a roasted swai with rolled / filled herb filling. And I must say, I was very happy with the final dish. It was as intended very easy to make and took about 15-20 minutes of preparation time and then about 15-20 minutes in the oven. So technically I was busy cooking it for only 15-20 mins, the oven was the one cooking after that. The herbed filling is sufficient for about 3 large Swai fillets.
- 3 Swai fillets
- 2 tsps olive oil
- 1 red onion (thinly sliced)
- 2 carrots (grated)
- 1 bunch of green onions (chopped)
- 5-6 small cloves garlic (chopped)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 cup chopped coriander
- 5-6 basil leaves
- 1 sprig tarragon
- 1 teaspoon coriander powder
- some oil to brush the baking dish
- kitchen string
- 1/2 teaspoon butter
For seasoning the fish fillet
- 1 teaspoon red chilli powder
- salt to taste
- ginger powder
- coriander powder
- Heat the olive oil and add the cumin and fennel seeds when the oil is hot.
- Next add the red onions and fry till they soften and start turning pink.
- Now add the garlic and fry a few more minutes till the raw smell of garlic is gone.
- Next add the carrots and green onions and cook for a few minutes till the carrots have softened.
- Finally add all the herbs except the tarragon.
- Preheat the oven to 500F.
- Now place a fillet on a large plate and season one side with the red chilli powder, salt, ginger powder and coriander powder. You may add as much or as little of these spices. I added about 1/2 teaspoon red chilli powder, 1 tsp coriander pwd, 1/2 teaspoon ginger powder and salt to taste.
- Next spread the filling on the wider end of the fillet to about three fourths of the way down to the narrower end.
- Start rolling the fillet from the wider end to the narrower end and tie it up with the kitchen string.
- Now place the tied up fillets on a baking dish brushed with some oil.
- Place the tarragon sprigs on the rolled fillet and place in the oven.
- Turn the rolled fillet over after about 10 minutes and let it cook for another 5 mins. Keep a careful eye on the fish so that you do not overcook it.
- At the very end, pull out the baking dish from the oven and brush the top with some of the butter and place it under the broiler for a couple of mins so that it browns slightly.
- Serve with some greens and it makes a meal in itself.
We loved this fish with the filling and I am definitely gonna make different fillings because there are a multitude of possibilities for that. I will definitely keep you posted on what other fillings I try out. This one makes the entire dish very fresh, the herbs are definitely the main reason for that. Hope you enjoy the dish and thanks for reading.