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[]
- 1 1/2 cups plain low-fat yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoon garam masala
- 2 tablespoons Hungarian sweet paprika
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1 1/2 to 2 teaspoon ground red pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 6 (6-ounce) red snapper or other firm white fish fillets
- 1/2 cup vertically sliced red onion
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon garam masala
- 2 cups plain low-fat yogurt
- 1 cup finely chopped English cucumber
- 1/2 cup chopped fresh cilantro
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
Directions[]
- To prepare snapper, combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk.
- Add fish, turning to coat.
- Cover and marinate in refrigerator 2 hours.
- 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.
- Add 2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, tossing gently to combine.
- Preheat broiler.
- Remove fish from dish; discard marinade.
- Place fish on a broiler pan coated with cooking spray.
- Broil 10 minutes or until fish is firm to touch with a fork, turning once.
- Serve salad with fish.
Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad)