Tangy Lemon Herb Grilled Fish With Veggie Rice Recipe

Indian cuisine · 861 calories

Tangy Lemon Herb Grilled Fish with Veggie Rice recipe

About this recipe

Tangy Lemon Herb Grilled Fish with Veggie Rice combines vibrant Indian flavors with a balanced nutritional profile for a perfect dinner option. Fresh fish fillets are marinated in a zesty lemon and herb mixture, then grilled to perfection, yielding a tender and flavorful protein-packed centerpiece. Served alongside fluffy long-grain rice mixed with colorful sautéed vegetables, this dish brings together energy-sustaining carbohydrates and dietary fiber for a complete meal. The cooking process is straightforward yet rewarding, making it ideal for gym prep or a wholesome family dinner. With its balance of protein, carbs, and fiber, this recipe fuels your body while delighting your taste buds.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 100 g Lemon
  • 10G Snapin Mixed Herbs
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 110 g Unpeeled Garlic Cloves
  • 1 kg Beetroot
  • 50 g Cloves
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)

Instructions

  1. 1. Rinse the fish fillets thoroughly under cold water and pat dry with a kitchen towel.
  2. 2. In a bowl, mix lemon juice, turmeric, red chili powder, and salt to create a marinade.
  3. 3. Crush garlic cloves, ginger, cloves, mint leaves, and coriander leaves into a paste using a mortar and pestle.
  4. 4. Add the herb paste to the marinade and coat the fish fillets evenly. Let it sit for 15 minutes.
  5. 5. Heat a grill pan and brush it with olive oil to prevent sticking.
  6. 6. Place the marinated fish fillets on the grill and cook for 4-5 minutes on each side until golden brown.
  7. 7. While the fish is grilling, rinse the rice under running water to remove excess starch.
  8. 8. Boil water in a saucepan, add rice, and cook on medium heat for 10 minutes until tender.
  9. 9. In a separate pan, sauté frozen mixed vegetables with olive oil and a pinch of salt for 3-4 minutes.
  10. 10. Combine the cooked rice with the sautéed vegetables and mix gently to avoid breaking the grains.
  11. 11. Arrange the grilled fish fillets on a plate and serve alongside the veggie rice.
  12. 12. Garnish the dish with fresh coriander leaves for added aroma and flavor.
  13. 13. Serve the dish hot and enjoy your balanced, protein-packed dinner.