Roasted Pomfret with Cayenne Pepper Sauce

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Roasted Pomfret with Cayenne Pepper SauceWe finish this weekend with an excellent fish recipe. Pomfret is always one of my favorite fish varieties as it can be made it different ways. Today's preparation is simple yet scrumptious. This recipe is ideal for cocktail parties and can also be served as a main course entry. In case Pomfret is not available in your locality, use a local freshwater variant. Leftovers of this tasty recipe can be easily stuffed into burgers and patties provided you consume it on the very same day. If you prefer to eat mildly favored recipes, replace cayenne pepper with dried jalapenos. It tastes best when served hot with a tangy sauce. You can also deep fry by coating marinated fish with seasoned semolina or breadcrumbs.

Roasted Pomfret with Cayenne Pepper Sauce
Roasted Pomfret with Cayenne Pepper Sauce

Spicy roasted pomfret fillets

Enjoy spicy and delicious pomfret fillets roasted to perfection with hot cayenne pepper sauce spiced up with flavorful ingredients for a heavenly flavor.

Preparation Time: 20 minutes
Cooking time: 8 minutes
Servings: 4

  • 800 gm Pomfret (1" slices)
  • 6 whole cayenne peppers
  • 1/4 cup tomato puree
  • 1 tsp ginger garlic paste
  • 1 tsp lime juice
  • 1/2 tsp dried herbs
  • pinch of white pepper powder
  • pinch of mace powder
  • pinch of green cardamom powder
  • 6 tsp olive oil
  • salt to taste


  1. Take all the fish pieces in a flat tray and apply lime juice and salt on it.
  2. Blend cayenne peppers with tomato puree
  3. Take a bowl and add hot tomato puree in it.
  4. Continue adding ginger garlic paste, white pepper powder, mace powder, green cardamom powder, olive oil and a pinch of salt in it.
  5. Grease a grilling tray and carefully arrange all the marinated pieces in it.
  6. Sprinkle dried herbs on the pieces.
  7. Roast in a preheated oven at 250 degrees for about 8 minutes.
  8. Since fish pieces are delicate, handle them carefully while shifting to the serving plate.
  9. Garnish with tomato and avocado slices.
  10. Serve hot with a fiery and tangy sauce.


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