Tandoori-Marinated Red Snapper

Name: Tandoori-Marinated Red Snapper
Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad)
Ingredients: Snapper:; 1 ½ cups plain low-fat yogurt; ¼ 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 ½ teaspoons salt; 1 ½ to 2 teaspoons ground red pepper; 1 teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; 6 (6-ounce) red snapper or other firm whitefish fillets; Salad:; ½ cup vertically sliced red onion; 2 tablespoons fresh lemon juice; ½ teaspoon salt; ⅛ teaspoon garam masala; 2 cups plain low-fat yogurt; 1 cup finely chopped English cucumber; ½ cup chopped fresh cilantro; ⅛ teaspoon freshly ground black pepper; Remaining ingredient:; Cooking spray

1 Rating
1 Review

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.

By Bruce Aidells

Recipe by Cooking Light March 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
Preheat broiler.
Step 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

279 calories; calories from fat 15%; fat 4.7g; saturated fat 1.9g; mono fat 0.5g; poly fat 0.9g; protein 43.2g; carbohydrates 15g; fiber 1.3g; cholesterol 77mg; iron 1.2mg; sodium 606mg; calcium 351mg.

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ewarnock

07/17/2011

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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Tandoori-Marinated Red Snapper

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Tandoori-Marinated Red Snapper

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Tandoori-Marinated Red Snapper

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Tandoori-Marinated Red Snapper