Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

Priya Satheesh
Priya Satheesh|
Last updated on Jan 15th
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 Time20Minutes
  • Cooking Time10Minutes
  • Serves2people

Recipe Ingredients

  • 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

Recipe Preparation

  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.