|
| |
| |
 |
 |
|
Grilled Spiced Fish
seafood, indian
4 oz sole, skinned
1 salt and pepper to taste
2/3 cup plain yogurt
2 teaspoon garam masala
1 teaspoon ground coriander
2 garlic cloves, crushed
1/2 teaspoon chile powder
1 tablespoon lemon juice
1 lemon wedges for garnish
Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper.
Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.
Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]
|
|
 |
|
 |
|
|
|
| |
home
| privacy | about us | contact
|
|
|
|
