Chef Amit Bajaj tells why you need to use citrus fruits while cooking fish

You slice the fruit and then place the marinated fish on top of it on a grill

When life throws lemons, chef Amit Bajaj uses it to cook fish. "It's a technique I discovered while experimenting with citrus fruits," says the executive chef at Worli's Glocal Junction. According to Bajaj, the idea behind using citrus fruits while cooking is to prevent the skin of the fish from sticking to the pan, or getting burnt in the process.

Till date, he has experimented with orange, sweet lime, grapefruit, pomelo, pineapple and raw mangoes. "Citrus fruits have the much-needed moisture to hold on to the heat for the entire process of grilling and it also complements seafood," he says.

The thick skin of citrus fruits helps it withstand heat. "However, ensure the fruit is fresh," he instructs. The method operates on the same lines as grilled fish, where you marinated the fish with salt, pepper and some herbs. "First you slice the fruit, and let it sit for a while. After 10 minutes, place the fish on the slice and put it cook on the grill - this keeps the skin of the fish intact," he says.

Bajaj advises on choosing a fish with delicate texture for this hack. This group consists of salmon, rawas, prawns, scallops and squid. "Do not keep the griller on high heat, and handle the fish carefully. Also ensure you don't overcook it as it will spoil the taste of the entire dish," he says. While the fruits don't substantially add to the taste of the final dish, they lend a subtle fruity flavor. "It's a simple technique that's surprisingly not spoken about much."

Chef Amit Bajaj with the orange and basil marinated grilled rawas

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