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.
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
How to Make It
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.
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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The taste was excellent. I'm new to cooking, so without very specific directions I can be a bit confused. Things I found that need more explanation or changes needed are:
- too much marinade. it didn't need that much to cover it all, so it was a waste of money because so much yogurt mixture gets thrown out. - it is not clear on how much marinate to leave on the fish when removing from dish. a very thin layer is all that should be on to broil correctly, but a lot sticks, so beware of that. - a personal preference is more cucumber and onion in the salad.
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