In this Indian Fish recipe a homemade fish masala is marinated with whitefish and then cooked in the oven or in a pan. It pairs well with roti, white rice, slaw, or roasted vegetables.
1½lbwhite fish (catfish, tilapia, cod, halibut, etc)
lemon wedge for garnishment.
cilantro for garnishment
Instructions
Making the Fish Masala and Marinating the Fish
Combine the fish masala ingredients and set the bowl aside.
Add the patted dry fish filets to the bowl and try to cover them all with masala the best you can.
Set it aside until you are ready to cook.
Before cooking, keep the fish at room temperature for about 15-20 minutes.
Stove Top Cooking Instructions
Heat a pan on high heat. After it is heated through, spray a little oil on the pan and then lay the filets flat to cook making sure not to over crowd the pan.
Let it cook for about 3-5 minutes on medium-high heat (depending on thickness). If you are unsure when to flip: My tip here is wait until the fish begins to change to a slight white color on the sides and towards the top edges. I only flip the fish one time.
Flip each filet over and cook for an additional 2 minutes. SIDE NOTE: Cook the second side of the fish only half the time you cooked the first side.
Remove filets from the pan, garnish with cilantro, and serve with a fresh lemon wedge.
Oven Cooking Method
Heat oven to 400 degrees and place the oven rack at least two settings down from the top.
Line the bottom of the crisper pan with parchment paper then place the crisper rack over it.
One filet at time lay it on top trying not to overcrowd the pan.
Cook the fish in the oven for about 15 minutes. Time will vary based on thickness of the fish. There is no flipping needed when using this method.
Remove from the oven, garnish with cilantro, and serve warm.