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Aromatic Fish-Topped Naan
Courtesy of UK Seafish Authority
Servings: 2
Prep Time: 10 Min.
Cook Time: 10 Min.
Chill Time: 10 Min.
What you need:
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9 oz. whitefish fillets (such as pollack, coley, amberjack, basa, wahoo, tilapia, mahi mahi, snapper, branzino, swai) skinned and cubed
8 oz. natural yogurt
1 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. ground cumin
2 Tbsp. tomato chutney
2 small naan bread
4 tsp. vegetable oil
1 red pepper, deseeded and cubed
2 Tbsp. lemon juice
fresh chopped coriander, to garnish
What to do:
1. Mix together the yogurt with the spices and chutney. Add the fish and mix well. Chill for 10 min.
2. Meanwhile heat the naan bread according to pkg. instructions.
3. Heat half the oil in a frying pan and cook the pepper for 5 min. until soft. Add the remaining oil and add the fish. Cook for a further for 4 min., or until the fish is cooked. Add the lemon juice.
4. Spoon the fish over the naan bread and garnish with the coriander.
Serve with chutney and lemon wedges.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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