How to make Basa Fish Ponchatrain -

An American delicacy – grilled basa fish fillets served with a delicious sauce and sautéed asparagus.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basa fillets, Refined flour (maida) (मैदा)

Cuisine : American

Course : Main Course Seafood

advertisement

For more recipes related to Basa Fish Ponchatrain checkout Thai Style Basa, Khud Style Baked Fish, Grilled Fish, Green Masala Steamed Fish . You can also find more Main Course Seafood recipes like Grilled Prawns with Burnt Kiwi Chutney Steamed Fish Prawns Khadkhade Chenchada

Basa Fish Ponchatrain

Basa Fish Ponchatrain Recipe Card

Print

The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Basa Fish Ponchatrain Recipe

  • Basa fillets 2

  • Refined flour (maida) 1 cup

  • White pepper powder to taste

  • Salt to taste

  • Butter 4 tablespoons

  • Cherry tomatoes 3-4

  • Onion finely chopped 1 slice

  • Garlic cloves finely chopped 5-6

  • Tabasco sauce ½ teaspoon

  • Fish stock 2 tablespoons

  • Mustard sauce 1 tablespoon

  • Heavy Cream ¼ cup

  • Fresh parsley c 1 tablespoon

  • Steamed rice to serve

  • Asparagus blanched 3

  • Crab meat for garnishing

Method

Step 1

Take the flour in a bowl. Add pepper powder and salt and mix well.

Step 2

Cut Basa fillets into halves.

Step 3

Heat 1 tablespoon butter on a non-stick tawa.

Step 4

Coat fish halves in the flour mixture, place on the pan and cook till both sides are evenly browned and the fish is cooked.

Step 5

Cut cherry tomatoes into halves.

Step 6

To make the sauce, heat 2 tablespoons butter in a non-stick pan. Add onion, garlic and Tabasco sauce and sauté well. Add 1 tablespoon stock, stir and cook for a minute.

Step 7

Add mustard sauce and mix well. Add cream, stir well and cook for ½ minute. Remove the pan from heat and add parsley and mix well.

Step 8

Heat 1 tablespoon butter in another non-stick pan.

Step 9

Reheat the sauce, add cherry tomato halves, remaining stock and let it get heated through. Adjust salt and pepper powder and mix well.

Step 10

Place steamed rice on a serving dish and place the cooked fish on top.

Step 11

Add asparagus to the second pan. Sprinkle salt and pepper powder and toss for a minute.

Step 12

Place the sautéed asparagus on the sides of the fish and pour the sauce on top. Garnish with crab meat and serve immediately.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.