Achari Prawns with pesto: Grilled Basil & Coriander Pomfret

Achari Prawns with pesto: Grilled Basil & Coriander Pomfret: Fillet of Pomfret - 1 No Lemon Juice - 5 ml Thyme - 3 Sprigs Salt - To taste Basil Leaves - 10 nos Coriander Leaves - Bunch Cashew N...

Grilled Basil & Coriander Pomfret

Fillet of Pomfret  - 1 No
Lemon Juice - 5 ml
Thyme - 3 Sprigs
Salt  - To taste
Basil Leaves - 10 nos
Coriander Leaves - Bunch
Cashew Nuts - 5 nos
Chilies - 2 Nos
Olive oil - 10 ml
Lettuce Leave - 3 nos
Lemon wedge - 1 No

Method:
Sauce: Grind Basil, Coriander Leaves, Cashew Nut, Chilies and Olive oil to fine paste. In a pan heat 5 ml of Olive oil, add the sauce mixture and cook for 5 minutes.
Marination: Apply Lemon Juice, Salt to the fillets  and  insert the thyme sprigs into the fillet and rest it for 20 minutes
Cooking: In a pan heat olive oil a tea spoon and shallow fry the marinated fillet till it turn to golden brown. Apply the sauce over the fish.

Presentation: Take plate place lettuce leaves, place the cooked fillet over the lettuce and garnish with lemon wedge and dazzle the sauce on the plate.

Achari Prawns with pesto

Prawns with shells - 200 gms
Mango Pickle - 10 gms
Lemon Juice - 5 ml
For Pesto:
Basil Leaves - 6 - 10 nos
Cashew Nuts Soaked - 5 - 6 nos
Garlic Cloves - 4 nos
Coriander Leaves - 5 gms
Olive Oil - 5ml
Oil - frying
Method:
Make insertion from head through legs till tail, apply mango pickle and sprinkle few drops of lemon juice and leave it for 10 minutes in fridge.

Take out from fridge and ground all ingredients of pesto to a cosre paste and apply pesto to all the prawns, marinate for 20 min.

Heat oil in a deep pan, remove excess marinade / pesto n drop prawns in to oil and fry till they turn golden brown.

Sauce:

In a pan take extra pesto along with 5 ml of olive oil for 5 minutes.

Take them on to a plate garnish with lemon wedge and serve with sauce.