Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
INGREDIENTS
•Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
•Black pepper powder – 1 tbsp
•Turmeric powder – 3 pinchs
•Red chilly powder – 1 tbsp
•Salt – As reqd
•Ginger/Garlic paste – 3/4 tsp
•Cumin Powder – 3 pinches
•Lemon Juice – 2 tsp
•Curry Leaves – 3 or 4 leaves
•Coconut oil / Olive Oil– As required for frying
METHOD
1) Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.
2) Rub the fish on rough surface (on a cutting board) with salt and clean inside out.
3) Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.
4) After half an hour, take the fish out of the lemon juice and wash in clean water.
5) Make slits through the fish diagonally.
For preparing the masala:
1) Mix black pepper powder, red chili powder, ginger/garlic paste, cumin powder, salt, Lemon Juice and turmeric powder into a coarse paste.
2) Rub it all over the fish inside out.
3) Stuff the curry leaves on to the fish and refrigerate it for about half an hour for the masala to absorb into the fish.
4) Take out the fish, remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.
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