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.
Tandoori-Marinated Red Snapper
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- 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
- 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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