Every home has their version of traditions. So, when I ask about or start imagining thanks giving traditions, every kitchen, every home and all the people associated with it, will have different stories to tell. And these stories makes memories, with these memories, traditions are passed on to next generations. If you are celebrating these thanks-giving traditions – then wish you and yours a Happy thank-giving and even if you are not, don’t stop yourselves from being thankful to God. Please count on the blessings, he has bestowed upon you, me and all of us.
Ours is also a family with many such stories. Take this story part out, and what you get here is a plain recipe post. I am sure when you visit a food blog; you always try to find something. And that “something” can be “anything” for most of you- a recipe, clearing any doubts, checking the ingredients list or method etc or may be sometimes a mention which makes you think, oh! Yes that’s how it has been made by us, or is happening with us, or we also have been there and done that. Or may be a completely new recipe, where you haven’t even heard of those exotic ingredients or a new recipe.Or may be a story which you can co-relate to.
Nevertheless, bottom line is everyone is looking for “something” and that something can be “anything”, just like all the traditions you have inherited or will create, it can lead to something or may be possibly anything.
Well, we do not follow thanks giving traditions in our home; it’s a completely new concept or a cultural euphoria for us. But yes, we do respect food and God. And with this, I would say we are thankful to God for providing us a shelter, food and water and the people who love and care for us.
Although, traditionally, turkey is made on thanks giving day, but I think we create our own traditions or memories as well.
I have a grilled fish recipe for this occasion. I have used rainbow trout fish- a sweet fresh-water fish, for this recipe, but other fish like sea-bream or mackerel or may be sea bass can also be used for this recipe. Although in Mediterranean cuisine, they do like to grill fish with bare minimum things- like with olive oil,lemon juice,salt and some herbs, but, since we do need to satisfy our Indian taste bud. We have made a dry spice mix, which can be used as a great rubbing spice mix for the fish.
You may even add in other vegetables for grilling- like potatoes, cauliflowers, onions, sweet potato and bell peppers. The red ones are sweet and juicy. Or may some grilled asparagus as your sides. Fish are generally healthy options. Here is how we made grilled fish with spices.
There we created our own tradition on thanks-giving and it’s known you can not separate fish from a Bengali.
Grilled Rainbow Trout with vegetables and spices
1 whole Rainbow trout fish
2-3 medium size potatoes
1 lemon cut into half
3-4 fat cloves of garlic
For the dry rub spice mix
1/4 tsp of turmeric powder( optional)
1 tsp of red pepper powder
1 tsp of garlic powder
¼ tsp of ginger powder (sonth)
1 tsp of coriander powder
½ tsp of cumin powder
½ tsp of cinnamon powder
½ tsp of cardamom powder
½ tsp of Kashmiri red powder
1 tsp of salt
2 tsp of dried herb of your choice or mixed herbs like thyme/parsley/ kasoori methi etc
Clean the fish in running tap water. I have not used the fish head; if you want you can include that as well. With the help of potato peeler, using the serrated sides of the peeler, de-scale the fish or use any other knife, stroking on the opposite direction to de-scale the fish.Make some marks with knife on the fish surface, just tearing the fish skin and some flesh underneath.
Now we will rub the dry spice mixture evenly on the surface of fish. Mix all the ingredients listed under dry rub spice mix- red pepper, cumin+coriander, garlic+ginger, cinnamon+cardamom powder etc. If you do not get dry powders for garlic and ginger, you can use fresh as well. Just grate them roughly and pat all over the fish surface. In place of cinnamon+cardamom powder, you may even use garam masala powder. There are even options of using garlic salt as well. You may use that also if it’s available to you.
Now after rubbing the dry rub spice mix, cover the fish with a aluminium foil, and keep it refrigerated.I have done a 24 hrs marination.The day I bought the fish, I rubbed the spice mix well and then kept it in the deep fridge .Then on next day, I took it out for grilling at least 3-4 hrs earlier to thaw the fish properly.
Now sprinkle about a tsp of lemon juice all over.
Now cut potatoes, and other vegetables of your choice. If you wish to use cauliflowers, potatoes, bell pepper, garlic, sweet potato etc then add in now. After cutting them in thick and chunky pieces, rub the spice mix powder on them also if you have some left-over, otherwise, simply use red pepper powder + any dried herb+salt.
Set the oven at 190 deg C at grill mode/ in US it is broil mode.Or use stove-top skillet grill or cast-iron grill.But then spray some oil over the grill before you start grilling the fish.This gives a lovely charred look as well.
Now, prepare a baking tray, line up with foil, and put the fish in the middle rack.Generally this is what I like to do, otherwise you can put that on the top rack as well,if you want a lovely charred look then use a grilling tray for that matter.
If you want to add oil, then add in oil when you prepare the dry rub spice mix or half way through , flipping the sides of the grilled fish, just basting it with little oil.
Put the baking tray in the middle shelf, and grill the fish for 35-40 mints at 190 Deg C. Put a tray at the lower rack, in case there is some dripping.Half way through take the fish out, carefully flip the side and put it back into the oven.
Take out and let it rest for a while.
You can prepare any cold salad with it as well. How about a cole-slaw or a fresh corn mango salsa for a change
And thanks for visiting here, all these past years.Happy Thanks-Giving friends.
Have a lovely weekend everyone.