Pan Seared Salmon with Lemon Butter Sauce

Ingredients:
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salmon filets
1/4 cup all-purpose flour
Salt & Pepper
1 tsp cajun seasoning(or any spice mix of your choice)

Lemon Butter Sauce:
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1/3 cup dry white wine
2 tbsp fresh lemon juice
3 tbsp cold unsalted butter
1 tsp minced garlic
1 tbsp minced shallots or onions
finely chopped fresh parsley for garnish
Salt & pepper

Directions:
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For the salmon:
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Heat a pan or skillet over medium high heat.
Season Fish with salt,pepper and spice mix.
Place the flour in a shallow bowl or plate and coat the salmon lightly in the flour tapping off the excess.Set aside.
Add about 1 tablespoon of oil to the heated pan.
Add the salmon fillet with the skin side up and cook for about 4 minutes per side until slightly browned and the skin is nice and crispy and the internal temperature reaches 140 degrees F.
Remove the fish to plate and cover the fish loosely with foil to keep warm while you make the sauce.

For the sauce:
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Wipe the pan clean to remove any excess oil and add the garlic, shallots, wine and lemon juice.
Cook, stirring occasionally, until mixture has reduced by about half, about a minute or two.
Reduce the heat to medium low and add the cold butter,one tbsp at a time, mixing well after each addition, until mixture is melted and smooth.
Season with salt and pepper.Add fresh chopped parsley.Remove and Spoon sauce over the salmon. Enjoy!

Spicy Grilled Pomfret

Ingredients:
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Spice RuB:
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1-Medium size Pomfret
1 tbsp chilli Powder
1-Tbsp Ginger-Garlic Paste
1-tsp Turmeric Powder
1-tbsp coriander Pwder
1-tsp Cumin Powder
Juice of 1 lemon
Salt & Pepper
1-tsp Corn starch

Preparation:
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Clean and slit fish diagonally.Keep aside.

Mix all the spice ingredients together and rub on the slit fish inside and out.Marinade for atleast an hr.

Set your grill,brushing with oil.when the grill is sizzling hot,place the marinated fish cooking 8-10 mins on each side.

Remove to a serving plate and garnish with lime wedges.

Pepper Prawn Roast

Ingredients:
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12-15 medium size Prawns
1 small Onion thinly sliced
1 tbsp Ginger-Garlic Paste(Grind Fresh)
Curry Leaves
1/2 tsp-Turmeric Powder
1 tsp-Pepper powder

Roast and Grind:
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1 tsp-Pepper corns
2-Cloves
2-Cardamom
1 inch Cinnamon
1 tsp-Fennel seeds
2 tbsp-Coriander seeds
few Curry Leaves
1/4 cup Coconut
3 Small Pearl onions
1 tsp oil for roasting

Preparation:
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In a pan,add about a tsp of oil and roast all the ingredients listed under Roast and Grind on low Flame for 2 or 3 mins.Cool and grind Dry.Keep aside.

Heat a pan,Add 2 tbsp oil,When heated add curry leaves,slit onions.Saute until onions turn soft and add ginger-garlic paste.Add the ground Masala Powder and the prawns.Raise the heat on high and saute until shrimp is cooked through sprinkling little water if it turns dry.Remove and serve.

LEMON PEPPER TILAPIA

SPICY TILAPIA