Ingredient: coriander

Roasted Chickpeas

How To Prepare
Directions:

Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.

Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.

In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.

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 Roasted Chickpeas
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Grilled snapper curry

How To Prepare
Mix coconut extract and spices with rice milk and potato flour. Set aside.

Heat large skillet to medium-high, add oil and quickly saute vegetables. Cook for a few minutes, until some browning has occurred and vegetables are soft. Add milk and spice mixture to pan and stir to combine. Heat gently, but do not boil. Remove from heat.

Grill snapper on charcoal grill until it reaches an internal temperature of 145 F. Serve each grilled fillet with 1 1/2 cups of vegetables and sauce.

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 Grilled snapper curry
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Spicy Indian Grilled Fish

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 Spicy Indian Grilled Fish
Prep Time 1 hour
Cook Time 20 minutes
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Prep Time 1 hour
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Prepare Marinade: 1. In a bowl add ginger garlic paste, red chilli powder, turmeric powder, and a tablespoon of lemon juice. 2. Mix all the ingredients until they combine well to form a marinade. Clean the fish, marinate, and stuff the cavity: 3. Clean and wash the whole fish thoroughly in cold water. Pat dry with a kitchen paper towel. With a sharp knife, carefully make a couple of diagonal gashes about 1/2-inch deep on each side of the fish. Rub the marinade well on fish making sure to coat the inside of the fish and the incisions as well, especially in the slits. NOTE:You can use any lean white fish your choice. For today’s recipe I’m using Dorade. My other favourites are Tilapia or Snapper fish. For aromatics, I’m using the following. But feel free to use anything of your choice. 4. Place the lemon slices, garlic pods, slit or broken green chillies and generous amounts of coriander inside the body cavity of the fish. 5. Cover and let refrigerate for at least one to two hours….Longer the better. Overnight works best though!! Once the fish is ready after marination, place it in a grill basket if you have one. Otherwise you can grill it directly but handle the fish with care, especially while flipping. Grilling the fish: 6. Preheat the grill. Place the grill basket with the fish (or the fish directly) on the grill and close it. 7. Sprinkle with garam masala for a nice aroma. 8. Grill for 8 to 10 minutes on each side until cooked and beautifully charred. Note: Grilling time may differ depending on the thickness of the fish so to test if it is done, stick the tines of a fork into the fish to determine if it flakes. The flesh should be opaque and flake easily. Grilling fish can be slightly tricky !!….A few tips!! The first rule to remember is, fish cooks very fast over direct heat. You need to retain flavours and juice in the grilled fish, so get it off the grill after a few minutes. Spray the grill with Pam so that it doesn't stick. Always preheat the grill for ten minutes before putting the fish under it so that you get a good sear mark. Do not place the fish right at the centre of the grill (the hottest part). Place it more towards the edge. For good presentation, grill the first side of the fish a little longer than the second. It gives the fish nice sear marks plus, it prevents the fish from sticking to the grill. The amount of grilling time for different fish varies as per the thickness and size of it. Usually white fish needs less cooking time. To check doneness, just poke it slightly with a fork… if it’s done the meat will flake easily and appear thick. Keep some lemon juice and brush this over just before removing from heat so as to keep it moist.
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