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Monday, 15 December 2008

Fish in barbeque and Mushroom sauce

DSC02280 Cooking was never easier. Ever since we’ve moved to Sydney, I have been spending an insane number of hours in the kitchen. Not that I have a choice. So thought, I might as well enjoy what I have to do. I have never really enjoyed fish all that much. But the fish fillets you get here are oh so convenient to make and really tasty. At least they appeal to my palate as the river fish varieties we get here are not smelly and great tasting.

Here is something I tried recently-

You need:

1. 1 full Fish Fillet (I used Bahsa)

2. 1/2 cup Barbeque Sauce

3. 4-5 Button/medium sized Mushrooms diced

4. Steamed Vegetables of your choice- I used broccoli, beans, carrots, corn, capsicum, Asparagus

5. Salt to taste, lime juice 1 spoon

6. 1 spoon Garlic- crushed

7. 2-4 teaspoons Olive oil


Rub salt and lime juice to the fillet. Leave aside for 15 minutes. In a pan take some olive oil, add the whole fish fillet to it. Pan fry it until golden brown. keep aside.

Pour the remaining oil in the pan, add the crushed garlic to it, add the diced mushrooms and sauté it for about 2 minutes. Pour the barbeque sauce and add some salt to it. If the sauce is very thick, add a little water, depending on the consistency you like.

You have two options: either you add the fish to the pan and roll it in the sauce or, place the fish on a plate and pour sauce over it.

Stir fry the steamed veggies in a little butter (optional), or just have it steamed.

Tastes totally out of this world!