Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fish: | 2. Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well. | 3. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours. | 4. Salsa: | 5. In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well. | 6. Add the vinegar mix to the cucumber and the chopped mint. | 7. Toss it all together and set aside. | 8. Preheat oven to 180 degrees (350 fahrenheit). | 9. In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil. | 10. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish). | 11. place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barramundi fillet	4		boneless	3.56	0.0	0.792	0.02
yoghurt	2	cups		3.56	0.0	0.792	0.02
coriander cilantro	1/2	bunch	chopped	-	-	-	-
lemon zest	1			3.56	0.0	0.792	0.02
cumin	3/4	teaspoon		5.9063	0.6968	0.2805	0.3508
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
sea salt			flaked	3.56	0.0	0.792	0.02
black pepper				-	-	-	-
butter				-	-	-	-
cucumber	1	cup	peeled seeded cut	15.6	3.7752	0.6759999999999999	0.1144
mint leaf	1/2	bunch	chopped	3.56	0.0	0.792	0.02
white wine vinegar	3	tablespoons		3.56	0.0	0.792	0.02
icing sugar	1 1/2	1/2		-	-	-	-
extra virgin olive oil	1 1/2	1/2		3.56	0.0	0.792	0.02
sea salt			flaked	3.56	0.0	0.792	0.02
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.