Fish recipes

Grilled Fish Steaks With Yogurt Curry Sauce

Course : Fish
Source: Martha Rose Shulman
Serves: 6

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Ingredients:

=== for the fish ===

1 teaspoon salt -- to taste

1 teaspoon black pepper -- freshly ground

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

1 large lemon -- juice only

1 clove garlic -- 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

1 teaspoon crushed coriander seeds

1 teaspoon salt -- to taste

1 teaspoon black pepper -- freshly ground

1 teaspoon grated fresh ginger

2 cups plain nonfat yogurt

=== garnish ===

1 bunch chopped cilantro or cilantro sprigs

Preparation / Directions:

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

Grilled Fish Steaks With Yogurt Curry Sauce

Ingredients:

Preparation / Directions:

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