New Delhi, May 27: Grilled fish topped with pungent salsa…try this recipe for something different on your weekend. For the grilled red snapper:
  • 4 fillets of red snapper or any other fish
  • ¼ cup extra virgin olive oil
  • 3 tbsp chopped garlic
  • 3-6 cummin seeds
  • 1 tsp smoked paprika
  • Salt to taste
    For the melon salsa:
  • ½ cantaloupe, diced
  • 1 mango, diced
  • ½ cucumber, diced
  • juice of 1 lemon
  • 1 mild green chilli, minced
  • 2 tbsp coriander leaves, chopped fine
  • ¼ cup extra virgin olive oil
  • A dash of salt
    Procedure

    Seeds till the garlic turns golden, remove from heat to let the flavours blend. Add a tsp of the smoked paprika and salt to taste (The paprika will not dissolve in the oil, but rather settle to the bottom) and keep aside for 30 minutes. Put the garlic-paprika mixture into a large platter. Soak the snapper fillets into the marinade for a few minutes till you get the grill ready. Place the fillets on the grill and cook fast over high heat. Serve with melon salsa (see below).

    Mix all the ingredients together. Keep aside.
    Serve the snapper on a bed of warm diced vegetables and top with the melon salsa.
    Bureau Report