Category: baking

Ankitha Gadag’s Baked Whole Snapper Recipe!

A great week night recipe when you are running low on energy and time. Another Ankitha Gadag original recipe!!

Fellow Bloggers & Readers,

First off, I, Ankitha Gadag owe you all an apology. I cannot believe it’s been over 14 days since I have posted a recipe to Ankitha Gadag recipes! This is not the Ankitha Gadag treatment I would like to uphold for my readers.

That said, boy do I have a treat waiting for you guys. Before we get into that, let me update you guys on what has been keeping me busy these last few weeks.

ART

Yes, my passion. I decided a few weeks ago that I was going to take the plunge and give my artwork the fair shot of being visible to the masses. That was really my only goal. I had no idea HOW or WHAT I was going to do to make this happen, but I took it step by step.  Started by researching a few shows nearby, and submitted my work to one that looked easy enough to apply to… and VOILA! Ankitha Gadag is a featured artist at the upcoming Pancakes & Booze art show.  That was the single catalyst that has gotten the ball rolling on all the work I have been procrastinating for… since forever.  (Just to give y’all a sneak preview, here’s one of the pieces I’ll be showcasing 🙂 )

tree.jpg

If you want to see the rest of the work, check out my Etsy page here: https://www.etsy.com/shop/AnkithaGadagCreation

Any who, back to why were all here: FOOD!! Today’s recipe was a little challenging for me, but if y’all know me you know me, you know I love a challenge! I love fresh fish, and I wanted to try cooking a whole fish, but I requested that the butcher take out the eyes. He looked at me perplexed, but did it anyways. I didn’t want to have the added anxiety of eyes staring up at me while I was garnishing the fish’s interior.

I used a beautiful red snapper, I highly recommend you request the butcher to de-scale and de-bone the fish!

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Notice: No eyes

Here is what you will need:

  • Fish of your choice ( I used a red snapper)
  • compound butter (I used a garlic herb butter)
  • 2 clove garlic
  • lemon pepper seasoning
  • lemon
  • salt/pepper to taste
  • basil

ankitha-gadag-snapper.jpeg

Method:

  1.  Melt the butter and add the seasoning and garlic into the butter.
  2.  Cover the cleaned finish with the butter seasoning mix. Make sure to dress the cavities of the fish thoroughly
  3. Top with the lemon slices and basil

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Cover and bake for 15-20 mins & enjoy!

 

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How easy is that?? Literally 20 mins and great for a late weeknight meal. Pairs wonderfully with a simple cucumber avocado salad or fresh greens!

 

Let me know how you guys like it!

Thanks for reading!!

Ankitha Gadag

Balsamic Ginger-Marmalade Glaze for Salmon

How to make a quick and easy sauce for seared salmon

Ever wondered what to do when cooking your favorite fish, other than add good old salt and pepper? This glaze is your answer.

It’s easy and fast to make with ingredients you have at home. I used this recipe for salmon, but it is versatile and will go great with any  fish. I used ginger jam for this recipe since ginger offers great health benefits. Ginger has well known  anti-inflammatory and  anti-oxidant properties that make it ideal for incorporating in everyday recipes. The combination of the gingery spice with the sweetness from the jam, make your taste buds want to dance with joy. However, you can substitute any fruit jam/preserves/marmalade when making this recipe yours (look for all natural ingredients, minus the high fructose corn syrup when choosing your jam)!

Let’s get started!

ginger-salmon-sauce

Ingredients

(for the sauce)

  • 3 Tbsp of ginger jam
  • 1.5 Tbsp of balsamic vinegar
  • 1 tbsp dried basil
  • 1 tbsp dried chives
  • 1/2 cup butter
  • salt and pepper to taste

(for the fish)

  • skin-on wild salmon ( 6-7 inches)
  • salt and pepper
  • oil for searing

Preparation:

  1. Start by adding salt and pepper on your fishwild-salmon
  1. Next, sear your fish on a heavy skillet with a drizzle of oil. You will be using the remnants to make the sauce .

  2. Take out your fish after a quick, high heat sear (about 2 mins each side), and bake the remainder in the oven for a 5-7 mins. Total cook time of sear and bake should be less than 10 mins.

  3. Use the searing pan for the sauce. Scrape up all the remnants.

  4. On low heat, add all the ingredients for the sauce

  5. Whisk until desired consistency is achievedIMG_4944-01

Thanks for reading and following!

-Ankitha Gadag

Lemon-lime pound cake with vodka drizzle

Learn how to make easy, step by step pound cake from scratch !

lemon-lime-pound-cake“Cake, Cake, Cake Cake….”

“Lemme get that pound cake”

From Rappers to Pop Singers, everybody loves them some cake. This lime pound cake is the perfect light desert after dinner or for a quick sweet bite with your morning coffee/tea. (I love dipping pound cake into a cup of hot coffee for a slight coffee cake flavor)

What I loved about this cake is all in the drizzle. It incorporates Tito’s Lemon vodka for a sweet yet tart frosting. It’s sweet but not overwhelming, zesty in all the right ways and moist with every bite. Guaranteed to be an intoxicating hit for your next dinner party or an indulging weekend with yourself.

On to the recipe!

For the cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs, at room temperature
  • Finely grated zest of 1 medium lime (about 1 packed tablespoon)

 

For the frosting:frosting-vodka-lemon

  •  1 cup powdered sugar
  •  1 tablespoon lemon vodka
  •  2 tablespoons lemon juice
  •  zest of 1 lemon.
Method:
  1. Heat the oven to 350°F. Coat your favorite pan with a spray or butter down.
  2. Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.lime-zest-pound-cakepound-cake-ingredients
  3. Using a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and continue beating until light and fluffy, about 4 minutes more. (Stop the mixer to scrape down the sides occasionally.) Add eggs 1 at a time, beating well after each addition.
  4. Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, or your cake will be tough.) With a rubber spatula, fold in lime zest. Spread batter into the prepared pan and place in the oven.
  5. Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
 lime-poundcake-no-frosting
 For the glaze:
  1. Combine the powdered sugar, lemon vodka, lemon juice and lemon zest, until sugar is dissolved.
  2. Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan. Stir lime glaze again, then brush top of cake with glaze (use it all). Cool completely before serving.
  3. Enjoy.
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