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Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip

Jan-12-2017
Priya Satheesh
20 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Beetroot Infused Grilled Basa Fish & Radish - Pomegranate Dip RECIPE

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.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Fusion
  • Grilling
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 1 Basa Fish fillet
  2. 1 Beetroot, chopped
  3. Salt to taste
  4. 1 tsp olive oil
  5. 1 Tbsp Crushed black pepper corns
  6. For Dip :
  7. 1 Cup Low fat curd
  8. 3 Tbsp Radish, grated
  9. 4 Tbsp Pomegranate
  10. 1 Tbsp Dill leaves, finely chopped
  11. Salt to taste

Instructions

  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 (1)  

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Shelly Sharma
Jan-12-2017
Shelly Sharma   Jan-12-2017

I love fish and this looks absolutely amazing..

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