Grilled fish with ladolemono, garlic potato wedges and caramalized carrot stick
As I am controlling my food intake potion, I came out with
this: GRILLED FISH WITH LADOLEMONO, GARLIC POTATO WEDGES AND CARAMALIZED CARROT
STICK.
Most of the recipes use salmon as the main dish but I replace it
with narrow-barred
Spanish mackerel (ikan tenggiri). I also sprinkle special fish seasoning which
Abang Affan bought from Mecca. (I’ll snap some picture later).
These are my initial references:
Hence,
this is my grilled fish version:
A. LADOLEMONO
Ingredients:
¼ cup olive oil, ½ lemon (juice), 1 teaspoon dried oregano, 1 pinch salt, 1
pinch pepper
-
Combine the olive oil, lemon juice, oregano, salt and
pepper. Stir well and put aside.
B. GRILLED FISH
Ingredients:
Narrow-barred Spanish mackerel, salt, seasoning, black pepper, ladolemono
-
Marinate the narrow-barred Spanish mackerel (ikan
tenggiri) with salt and herbs for at least 15 minutes.
-
Brush the fish with ladolemono and grill on the pan.
-
Pour the remaining ladolemono while serving the fish.
C. GARLIC POTATO WEDGES
Ingredients: 4 potatoes (rinsed), ¼ cup olive oil,
1tablesppon minced garlic, 2 teaspoons salt,1 teaspoon paprika, ¼ parmesan
cheese, oregano
- Line the baking sheets on the magic pan.
- Halve the potato, then half each half, to make 4 pieces of wedges per
potato.
- Simmer the potato well and rinse. Place the wedges on the baking sheets.
- Combine the oil, garlic, oregano, salt and paprika. Pour the mixture on
the potatoes.
- Sprinkle the cheese and salt on the potatoes.
- Bake the potatoes until golden and crisp.
D. CARAMALIZED CARROT
STICK
Ingredients: 1 carrot (cut into small long piece),
butter, honey
- Simmer the carrot in the pot and rinse.
-
Melt the butter in a saute pan.
-
Add the carrot and stir well.
-
Add some honey and stir until the liquid turns into
glaze. Make sure the carrots are well coated.
Finally,
add some salad, lemon slices and plated nicely for serving. Well done!
Comments
Post a Comment