Mint Pesto Fish With Spicy Carrots & Mango Salsa And Mint Lemantta by Imitiaz Haji Muhammad

Ingredients For Mint Pesto Fish With Spicy Carrots & Mango Salsa:

For Fish:

• Fresh mint  1 cup
• Parmesan powder  4-5 tbsp
• Walnuts  5-6 pieces
• Olive oil  125 ml
• Salt  to taste
• Black pepper to taste
• Crush red chili 1 tbsp
• Lemon juice
• Garlic

For Spicy Carrots:

• Olive oil 2 tbsp
  
• Cumin seeds  1 tsp
  
• Fennel seeds  1 tsp
  
• Coriander seeds  1 tsp
• Salt  to taste
  
• Black pepper  to taste
  

Mango Salsa Ingredients:

• Mango cubes  1 piece
  
• Onion cubes  1 1/2 tbsp
  
• Tomato cubes 2 tbsp
  
• Coriander leaves 1 tbsp
  
• Green onion rings  1 tbsp
• Feta cheese cube
• Salt  to taste
  
• Black pepper  to taste
  
• Olive oil  1-1/2 tbsp
  
• Lemon juice  2 tsp
  

For Garnish:

• Pistachio  5-6 pieces

Method:

1. For making pesto take mint, parmesan olive oil blend it.
2. Now take a bowl add salt, black pepper, lemon juice, ginger garlic paste and olive oil marinate the fish.
3. Then for making mango salsa, take a bowl add tomatoes, green coriander, green onion feta cheese, salt, black pepper, lemon juice and olive oil.
4. Pour oil in a pan add fennel, cumin, carrot, salt and black pepper.
5. Fry the marinated fish in pan.
6. Pour the oil of mint pesto and olive oil in pan.
7. Take out the fish in a plate garnish it with carrot.
   

Ingredients For Mint Lemantta:

• Mint  4 stick leaves
  
• Lemon juice  15 ml
  
• Sugar syrup  20 ml
  
• Soft drink  70 ml
  
• Ice cubes  4 pieces

Method:

1. Blend all the ingredients in a blender then garnish it with mint leaves.