A gourmet attempt

Just once in a way I like to add this little gourmet twist to my meals, instead of putting the serving dishes on the table I’ll actually muster up the patience to plate the dish and serve it.

This was one of those days when I found some fresh sardines in the fish market and bought a whole lot of them thinking that I’ll make some Mangalorean style fish fry with them, that and daal-rice is a combination made in heaven!

But when I opened the fridge I saw some beautiful salad vegetables staring back at me. I knew I had to make a salad too. That’s when I thought, why not grill the sardines with a hint of spice and serve this with some fresh veggie salad on the side? I made this for dinner one weeknight and plated the sardines the minute they got off the grill, I made the salad much in advance so the vegetables had ample time to absorb the citrus-thyme vinaigrette.

Fire and spice 

Grilled sardines
6 sardines, cleaned

For the marinade
2 tsp of ginger-garlic paste
1 tsp of red chilli powder
1/2 tsp of tamarind extract
1 tsp of dhania seeds, roasted and crushed
Salt to taste


Mix all the ingredients together for the marinade and coat the fish with this thick paste. Refrigerate the fish to allow it to soak in the marinade for about two to three hours.

Remove the fish from the fridge and coat the pieces in some rice flour or rawa and grill on a hot pan or in the oven for about 3-4 minutes on each side. Serve hot

Bell pepper salad with citrus-thyme vinaigrette
1 each of yellow and red bell pepper, deseeded and cut into strips
1 small onion, peeled and cut into strips
1 small tomato, cut into strips
A handful of lettuce leaves, shredded

For the vinaigrette
2 tbsp of extra virgin olive oil
1 1/2 tsp of balsamic vinegar
1/2 tsp of grated lemon zest
1/2 tsp of dried thyme
Juice of half a lemon
Salt to taste

Place all the vegetables together in a salad bowl and refrigerate them for an hour.

Mix all the ingredients together for the dressing and whisk to bring them all together. Pour this dressing over the salad vegetables and toss well. Serve immediately.

All things bright and beautiful 

To plate:
Layer the salad on a clean plate and place the sardines on top of it. Garnish with a wedge of lime or some freshly cut chilli and serve.

* You can use any kind of fish for this recipe. I’ve tried the same marinade with mackerel and it has worked really well.
* Don’t add lemon to the fish marinade because the salad also has lemon in it and then you will end up having an overdose of the citrus fruit. In case you are not doing the salad, then squeeze some lime juice over the fish just before serving.
* Leftovers of the salad, if there are any, make a great filling for a wrap or a sandwich with some mayo and cheese.

I’m sending this recipe to Seafood Feast at My Spicy Kitchen 

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