Grilled Fish Steaks With Yogurt Curry Sauce

Course : Grilling
Serves: 6
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=== 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
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

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