Tandoori-Marinated Red Snapper

Tandoori-Marinated Red SnapperRecipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 279
Caloriesfromfat 15 %
Fat 4.7 g
Satfat 1.9 g
Monofat 0.5 g
Polyfat 0.9 g
Protein 43.2 g
Carbohydrate 15 g
Fiber 1.3 g
Cholesterol 77 mg
Iron 1.2 mg
Sodium 606 mg
Calcium 351 mg


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
Remaining ingredient:
Cooking spray


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 the touch with a fork, turning once. Serve salad with fish.


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