BASA IN A CITRUS WINE SAUCE | How to make BASA IN A CITRUS WINE SAUCE

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By Devina Srivastava
Created on 16th Oct 2015
  • BASA IN A CITRUS WINE SAUCE, How to make BASA IN A CITRUS WINE SAUCE
BASA IN A CITRUS WINE SAUCEby Devina Srivastava
  • BASA IN A CITRUS WINE SAUCE | How to make BASA IN A CITRUS WINE SAUCE (11 likes)

  • 0 reviews
    Rate It!
  • By Devina Srivastava
    Created on 16th Oct 2015

About BASA IN A CITRUS WINE SAUCE

Easy and healthy! And I promise it gives you the MasterChef moment where you can take one bite and go “This dish has the perfect balance of sweet, sour and umaminess. Its such a clever dish!”

BASA IN A CITRUS WINE SAUCE is delicious and authentic dish. BASA IN A CITRUS WINE SAUCE by Devina Srivastava is a great option when you want something interesting to eat at home. Restaurant style BASA IN A CITRUS WINE SAUCE is liked by most people . The preparation time of this recipe is few minutes and it takes 20 minutes to cook it properly. BASA IN A CITRUS WINE SAUCE is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect BASA IN A CITRUS WINE SAUCE. BASA IN A CITRUS WINE SAUCE is an amazing dish which is perfectly appropriate for any occasion. BASA IN A CITRUS WINE SAUCE is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style BASA IN A CITRUS WINE SAUCE at your home.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
BASA IN A CITRUS WINE SAUCE

Ingredients to make BASA IN A CITRUS WINE SAUCE

  • white fish- basa: 900 gms
  • salt and pepper to taste
  • garlic-4-5 : finely chopped
  • white wine-I used Sula: 1/4th cup
  • orange juice-1/4th cup or 1/2 cup depending on how citrusy y
  • one small onion- finely chopped
  • one table spoon fresh dill finely chopped

How to make BASA IN A CITRUS WINE SAUCE

  1. Wash and dry the white fish fillets. sprinkle with some salt, pepper and dry thyme. Don’t overdo the thyme otherwise it will overpower the flavour. Just a 2-3 pinches on all the fillets is enough. Keep side for 10 minutes.
  2. In a pan heat some olive oil and gently place the fillets. cook them on both sides for about 2-3 minutes in total. You will see the fish browning from both sides slightly. Take it out of the pan and put aside on a plate.
  3. Once the fish is kept aside on the plate, in the same pan add some olive oil if its too dry and add the chopped onion. Stir fry till they are brown and add the garlic and let it brown slightly. De-glaze the pan with the white wine (pour the
  4. As soon as you add the dill add the fish back into the pan and let it soak in the sauce for a minute. Turn it around once so that the sauce coats all the pieces of fish evenly. Turn the flame off and serve the fish in a flat dish, pour the

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