Tuna & Mackerel with Ground up Spices.

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This is a simple recipe for a Tuna Steak, inspired by a Jamie Oliver recipe.

Roughly grind up fennel seeds, pepper and coriander seeds with salt. Massage it into the fishes along with some olive oil.

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Get a girdle pan to high heat. Carefully place the fish on it and let it sizzle and steam away. About 3-4 mins later check if the fish is able to free itself from the pan. If it does not encounter resistance, flip it over. Do not ever use force on the fish.

Total cooking time will be about 4 mins per side and because we want it well done, use a spatula to lightly press it down. When the fish is bouncy on pressing its done. Total time approx 12 mins.

Drizzle a little olive oil and let it rest for at least 5 mins before slicing.

Lovely keto meal which needs nothing more to be perfect. Except some fresh coriander to counter the heat from the pepper.

Mackerel Grilled on Capsicum

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A very simple and subtle flavor into the fish.

Cut capsicum into thick rings. Keep half a slice of lemon inside it. There must be no seeds inside the lemon. Make two such beds. Place fish on top. Salt the fish and drizzle some olive oil.

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Grill at 180 C for 25 mins with heat from both sides.

Flip the fish and increase temperature to 250. Move tray to bottom slot. Heat only from the top. This is to dry out moisture from this side of the fish.

The white pith of the lemon will make its juices a little bitter. So if you don’t like this bitterness the skin while prepping the lemons.

Enjoy an extremely healthy boost of Omega 3 fatty acids.

Broiled Mackeral

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A kilo of Mackerel costs two hundred Indian rupees. You get 3 to 4  fishes depending on their weight. Slice them along the middle bone.

Wrap foil around a tray. Place fish skin side up. Decorate with chopped garlic, green chilies and lemon slices. Drizzle olive oil and sprinkle salt.

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In a preheated oven, broil this by keeping it on the top shelf and using only heat from the top burner. Two hundred degrees Celsius for 15 minutes. Then move the tray to the middle shelf and switch on both burners. Fifteen minutes like this and its ready.

A fine dine experience for a fraction of the restaurant bill.

Grilled Mackerel on bed of Spinach.

Dry roast spices like cumin, fenugreek, coriander, pepper and ajwain. Add a green chilly and blend in a mixie. Note that fenugreek may impart a little bitterness in this dish.

Fry this paste in ghee. Add cleaned spinach. I don’t discard the stems but its a matter of personal preference.

Lay it in a lunch box.

Grill mackeral with just salt and pepper. Just when its almost done drop a small piece of butter on the fish and let it melt.

Place the hot fish on the spinach bed and close your lunch box.
Let them steam inside while you take the tasty lunch box to office.