Tandoori-Marinated Red Snapper

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.

Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 15%
  • Fat: 4.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 43.2g
  • Carbohydrate: 15g
  • Fiber: 1.3g
  • Cholesterol: 77mg
  • Iron: 1.2mg
  • Sodium: 606mg
  • Calcium: 351mg

Ingredients

  • Snapper:
  • 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
  • Salad:
  • 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

Preparation

  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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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