Amritsari Fish Recipe


Step 1 :

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside. Heat sufficient oil in a kadai.

Step 2 :

Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done.

Silver White Pomfret



1. Clean the pomfret fish and make deep incision across the fish on both side about 1 inch apart. Smaer with the lemon juice and salt and crushed pepper and keep aside for 10 mins.

2. Now dry roast the chickpeas flour in a small pan until just fragrant but the colour does not change.

3. Mix ginger garlic paste, turmeric, red chilli, kashmiri chilli, coriander pwd together in a bowl. Then mix in the carom seed, garam masala pwd, 1 tbsp oil and the roasted chickpeas flour.

4. Marinate the pomfret in this spice mixture for 15 mins.

5. Heat remaining oil in a non stick pan and fry the marinated fish along with all the marinade for 3-4 mins on each side on a med-high flame, until the marinade & skin turns golden and the fish is cooked through.

6. Serve hot with a fresh crunchy salad of your choice and lime wedges.

Salmon Fillet

Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6.


1.Prepare outdoor grill for direct grilling on medium.

2.In small bowl, stir sugar, juice, paprika, cumin, and red pepper until sugar dissolves.

3.Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper on flesh side of salmon.

4.Grill salmon, skin side up, 4 minutes, then carefully turn salmon over.

5.Brush sugar mixture over salmon. Cook 4 to 5 minutes longer or until fish just turns opaque throughout, continuously brushing sugar mixture over salmon.

6.Carefully remove salmon from grill by sliding long.

Imported Bassa


Step 1 :

Cut fish fillets into medium cubes and put into a bowl. Add salt, pepper powder, paprika powder and one tablespoon lemon juice and rub well on the fish cubes. Set aside to marinate for ten to fifteen minutes.

Step 2 :

Mix refined flour, cornflour, salt, pepper powder and baking soda in another bowl. Add sufficient water gradually and mix well to make a thick and smooth batter.

Step 3 :

Heat sufficient oil in a kadai. Dip marinated fish cubes in the batter, slide into hot oil and deep-fry till golden. Drain on absorbent paper.

Step 4 :

Grind red chillies with little water to a smooth paste.

Step 5 :

Heat half tablespoon oil in a non-stick wok, add garlic and ginger and sauté till fragrant.

Step 6 :

Add soy sauce and red chilli paste and mix well. Add little water and mix well.

Step 7 :

Add salt and pepper powder and mix well. Add fried fish and toss to mix. Add remaining lemon juice and mix lightly.

Step 8 :

Add half the spring onion greens and toss well

Step 9 :

Serve hot garnished with sesame seeds and remaining spring onion greens.

River sole fillet

Easy Pan Fried Sole Fish With Lemon-Butter Sauce


1.Mix the flour with seasoned salt and pepper in a shallow dish.

2. Dredge the fish fillets in the flour mixture.

3.Heat a large skillet over high heat.

4.Add in about 3 tablespoons butter to the hot skillet.

5.Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.

6.Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.

7.Season the sauce with salt and pepper.

8.Pour the warm sauce over the fish.

9.Serve immediately.



Preheat your grill to full whack. Slash each trout with a knife, about ten times on each side. Each slash should be about 0.5cm/¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting tray.

Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 15cm/6 inches from the grill. Cook for around 6 minutes on each side until crispy and golden.

Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.


NUTRITIONAL BENEFITS OF OYSTERS Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C. RECIPES

Oyster Soup


  • 4 cups heavy cream (or half and half)
  • 1 pint Hilton's Willapoint Oysters and liquor, separated
  • 1 tablespoon unsalted butter
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • 1 teaspoon celery seed
  • 1 ½ teaspoons hot pepper sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons freshly chopped parsley leaves, chervil, or chives
  • Salt and pepper


To remove grit, strain the oyster liquor through a fine-meshed sieve or cheese cloth. In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.

Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.

Transfer the oysters to the carafe of a blender and add enough of the cream just to cover. Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through. Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.