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| Main Ingredients | Red snapper, Lemon |
| Cuisine | Other Cuisines |
| Course | Snacks and Starters |
| Prep Time | 31-40 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 1 red snapper fillet, cut into 3-inch pieces
- 1 lemon halved
- Salt to taste
- 1½ teaspoons paprika powder
- 1 teaspoon dried ginger powder (soonth)
- 1 teaspoon all-spice powder
- 1 teaspoon crushed black peppercorns
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 3½ tablespoons olive oil
- Lemon slices for garnish
- Salad to serve
Method
- Take the fish pieces in a shallow bowl and squeeze the juice of the lemon over them. Add salt, rub in well on both sides of the fish pieces and set aside for 15-20 minutes.
- Take paprika powder on a plate, add dried ginger powder, all spice powder, crushed black peppercorns, curry powder, cayenne pepper powder, cumin powder, salt and oil and mix well. Add the fish pieces and rub well till they are well coated with the spice mixture. Set aside to marinate for 10-15 minutes.
- Place each fish piece on a piece of butter paper and fold the paper from all sides to make a parcel.
- Heat the remaining oil in a non-stick pan, place the fish parcels on it and cook for 1-2 minutes. Flip the parcels, cover and cook till the fish is cooked completely.
- Discard the butter paper, and place the fish pieces on a serving plate. Garnish with lemon slices and serve hot with salad.
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