How To Prepare Tandoori Spiced Australian Seabream?

Product(s): 

Ocean Catch Australian Seabream Fish Fillets Boneless Skinless

Ocean Catch Australian Seabream Fish Fillets Boneless Skinless | Buy 9 Get 1 Free
Preparation Time: 10 mins Cooking Time: 10 mins Serving: 2
Ingredients:

• 2 Seabream fillets
• drizzle olive oil
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 green chillies
• ¼ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp garam masala
• juice ½ lime
• 100g unsalted butter

Method:

1. Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter & chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
2. Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, & cook for 4-5 mins until crisp & almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan & spoon it over the fish as it melts. Serve straight away with any pan juices poured over.