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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

We really liked this dish with Pyramid Hefeweizen, but any wheat beer should be a great match for this. You could also play off the tandoori flavors with a whist-quenching Taj Mahal.

Ingredients[]

Directions[]

  1. To prepare snapper, combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk.
  2. Add fish, turning to coat.
  3. Cover and marinate in refrigerator 2 hours.
  4. To prepare salad, combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
  5. Add 2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, tossing gently to combine.
  6. Preheat broiler.
  7. Remove fish from dish; discard marinade.
  8. Place fish on a broiler pan coated with cooking spray.
  9. Broil 10 minutes or until fish is firm to touch with a fork, turning once.
  10. Serve salad with fish.

Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad)

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