Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip | How to make Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

1 review
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By Priya Satheesh
Created on 12th Jan 2017
  • Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip, How to make Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip
Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dipby Priya Satheesh
  • Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip | How to make Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip (16 likes)

  • 1 review
    Rate It!
  • By Priya Satheesh
    Created on 12th Jan 2017

About Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

basa fish fillet which is marinated in a beetroot puree and grilled on tawa using just a teaspoon of olive oil is served with a delicious radish and pomegranate dip. The dip is prepared using low fat hung curd which is mixed with a grated radish and pomegranate to balance the taste of less spicy fish. The addition of dill leaves enhances the flavor of dip and gives a fresh flavor.

  • Prep Time20mins
  • Cook Time10mins
  • Serves2People
Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

Ingredients to make Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

  • 1 Basa Fish fillet
  • 1 Beetroot, chopped
  • Salt to taste
  • 1 tsp olive oil
  • 1 Tbsp Crushed black pepper corns
  • For Dip :
  • 1 Cup Low fat curd
  • 3 Tbsp Radish, grated
  • 4 Tbsp Pomegranate
  • 1 Tbsp Dill leaves, finely chopped
  • Salt to taste

How to make Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

  1. Puree the chopped beetroot by adding little water and keep aside.
  2. Wash the fillet and keep aside.
  3. Add curd to a muslin cloth, make a knot and hang it high to prepare a hung curd. (do not use whey which drips from the curd )
  4. Add beetroot puree in a bowl and add salt followed by olive oil.
  5. Marinate the fish for 15 - 20 minutes.
  6. Heat the grill tawa and smear 1 tsp of olive oil.
  7. Place the marinated fish along with the marinated puree, sprinkle crushed pepper corns on top ( both the sides ) and grill it for 5 - 8 minutes on both the sides.
  8. Once done, switch off the pan, cover the grill pan with an aluminum foil and keep aside.
  9. Meanwhile, take hung curd in a small bowl and add grated radish followed by salt, dill leaves and pomegranate. Mix well.
  10. Serve the grilled fish along with radish & pomegranate dip.

Reviews for Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip (1)

Shelly Sharma5 months ago
I love fish and this looks absolutely amazing..
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