Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°.

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  • Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.

Nutrition Facts

301 calories; calories from fat 46%; fat 15.4g; saturated fat 2.7g; mono fat 7.7g; poly fat 3.2g; protein 35.9g; carbohydrates 2.6g; fiber 0.3g; cholesterol 111mg; iron 1.6mg; sodium 390mg; calcium 54mg.
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