FOR THE FISH
Salt, to taste
Black pepper, freshly ground, to taste
36 oz Fish steaks - (6 steaks, 3/4" thick)
(pollack, haddock, cod, or swordfish)
1 large Lemon, juice only
1 Garlic clove, minced or pressed
FOR THE SAUCE
6 tbsp Fresh lemon juice
1 1/2 tsp Mild curry powder
1/2 tsp Ground cumin, to 3/4 tspn to taste
1 tsp Crushed coriander seeds
Salt, to taste
Black pepper, freshly ground, to taste
1 tsp Grated fresh ginger
2 cup Plain nonfat yogurt
GARNISH
Chopped cilantro or cilantro sprigs
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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 accomodate 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 (c) 1991 Bantam Books, New York - 465 pages - $25.00 As reprinted in the May/Jun, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-06-1995 Posted to EAT-L Digest 20 Sep 96
Date: Fri, 20 Sep 1996 14:41:39 -0500
From: LD Goss <ldgoss@METRONET.COM>
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