Photography: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings (serving size: 1 fillet and 1/2 cup salad)

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.

How to Make It

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.

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

You May Like

Ratings & Reviews

ewarnock's Review

July 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.