Cod fish: 300 gms
Paprika: 1tsp
Lemon juice: 2 tbsp
Lemon rind (grated): ½ tsp
Extra virgin olive oil: 2 tbsp
Beet: 250gms
Tomato: 2
Green pepper: 1
Cucumber: ½
Onion: ½
Garlic: 2
Olive oil: ½ tsp
Cayenne pepper: 1 tsp
Honey: ½ tsp
Red wine vinegar: 1 tsp
Salt and pepper to taste
For grilled cod:
1) In a mix tray, mix 1 tsp of olive oil, lemon juice paprika, lemon rind and seasoning.
2) Marinade fish fillets for half an hour and grill on a griddle pan.
3) Cook for 6 mins, turn over and cook for another 3 mins.
For beetroot gazpacho:
1) Bring water to boil.
2) Blanch tomatoes, then keep aside to cool.
3) Next, boil beetroots and peel tomatoes.
4) Remove the seeds from bell peppers, peel cucumbers, onion and garlic.
5) Put all the veggies including beetroots into a mixie.
6) Add a dash of vinegar, a tsp of olive oil, honey, salt and pepper.
7) Blend until smooth. Season with cayenne pepper and put in the fridge to chill.
8 ) Place the piping hot grilled fish in the centre of the plate; pour the healthy, fibrous beetroot gazpacho around.
(Courtesy: Executive chef Aman Tandon from The Pride Hotels, Ahmedabad)
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