Fish & Broccoli with Garlic

Dinners are usually prepared light and simple in my kitchen. Fish is one thing which my entire

 family loves. Kids love boneless fish, so I make sure I have it in my freezer all the time.  Fish and

 broccoli is a great combo. Saute broccoli in a lots of chopped  garlic with just a little salt and chili

 flakes. On the other hand marinate fish fillets with just few ingredients which are easily available in

 any ones kitchen. Bake or lightly fry them in very little oil. These 2 dishes are very simple to make 

 yet delicious to serve your family. This dish can be made with fresh fillets as well. 

This recipe goes to Week 2 Day 1 of Blogging Marathon 132 under the theme " Fast dinners ready in

 30 minutes ".

 Ingredients 

Boneless Fish fillets 3

Salt to taste

Turmeric powder 1/4 tsp

Chili powder 1/2 tsp

Any Fish Masala 1 tbsp

Lime juice 1 tsp

Oil 1 tbsp

Ingredients for Broccoli :

Broccoli florets 3 cups ( Blanched )

Chopped or sliced garlic 1 tbsp

Salt to taste

Black pepper powder 1/2 tsp

Olive oil 3 tbsp

Preparing Broccoli with Garlic:

Blanch broccoli by boiling 5 cups of water, once water starting bubbling  add the broccoli florets and

 cook  for just 1 minute.

Immediately remove the florets and drop them in ice cold water.

The texture of the blanched broccoli should be hard and crisp but not soft.

After 5  minutes strain  and let the broccoli rest aside.

Heat a pan, add oil and garlic.

Saute, when garlic starts browning add broccoli, salt and pepper.

Saute for 2-3 minutes and switch off flame.

Preparing Fish:

I have taken boneless Tilapia fillets here. 

Cut the fillets to medium size.

Marinate with lime juice, salt, chili powder, turmeric powder and  fish masala.

Set aside for 5 minutes.

Heat a non stick pan and add oil.

Place 3-4 fish fillets and cook on medium to low flame.

Flip and cook on both sides until the fish turns lightly crisp.

Remove and serve hot with  broccoli.

Check to see what my fellow bloggers are cooking for Blogging Marathon 132.