Grilled Fish Steaks With Yogurt Curry Sauce
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === for the fish ===
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
  36      ounces        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      tablespoons   fresh lemon juice
   1 1/2  teaspoons     mild curry powder
     1/2  teaspoon      ground cumin -- to 3/4 tsp to
                        -- taste
   1      teaspoon      crushed coriander seeds
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
   1      teaspoon      grated fresh ginger
   2      cups          plain nonfat yogurt
                        === garnish ===
                        chopped cilantro or cilantro sprigs
 

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