Ingredients Jump to Instructions ↓

  1. 36 ounces fish steaks - -- (6 steaks, 3/4" -- thick) (pollack -- haddock, cod, or -- swordfish)

  2. 1 large lemon -- juice only

  3. 1 garlic clove -- minced or pressed

  4. 6 tablespoons fresh lemon juice

  5. 1 1/2 teaspoons mild curry powder

  6. 1/2 teaspoon ground cumin -- to

  7. 3/4 tsp to -- taste 1 teaspoon crushed coriander seeds salt -- to taste black pepper -- freshly ground, to -- taste

  8. 1 teaspoon grated fresh ginger

  9. 2 cups plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. Preparation : Salt and pepper the fish steaks on both sides. Combine the lemon juice for the fish, the olive oil, garlic, and more salt and pepper. Pour into 1 or 2 flat baking dishes large enough to accommodate all of the fish and add the steaks. Marinade for 1 to 2 hours, in the refrigerator if the weather is hot, turning the steaks over halfway through. Combine all of the ingredients for the sauce. Taste and adjust seasonings. Preheat a grill or broiler. Brush the fish on both sides with the marinade and grill or broil for 3 minutes on each side or until the fish is opaque and flakes. Serve with "Pan-Fried Cucumbers" and "Basmati Rice" (recipes included in this collection). This recipe provides six servings. Comments: This sauce is light and pungent and goes well with all kinds of fish as well as with chicken. Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman


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