Tandoori-Marinated Red Snapper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We really liked this dish with Pyramid Hefeweizen, but any wheat beer should be a great match for this fish. You could also play off the tandoori flavors with a thirst-quenching Taj Mahal. Ingredients:
1 1/2 cups plain low-fat yogurt |
1/4 cup fresh lemon juice |
2 tablespoons garam masala (such as mccormick) |
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 teaspoons ground red pepper |
1 teaspoon ground turmeric |
1/2 teaspoon freshly ground black pepper |
6 (6-ounce) red snapper or other firm whitefish 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:
1. 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.
2. 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.
3. Preheat broiler.
4. 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 the touch with a fork, turning once. Serve salad with fish.
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