Grilled Spiced Fish

Course : Grilling
Serves: 4
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4 ounces sole -- skinned
1 teaspoon salt and pepper to taste
2/3 cup plain yogurt
2 teaspoons garam masala
1 teaspoon ground coriander
2 cloves garlic -- crushed
1/2 teaspoon chile powder
1 tablespoon lemon juice
1 medium lemon wedges for

Preparation / Directions:

Garnish Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat grill. Transfer fish to a grill rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot. Garnish with lemon wedges. Source: The Book of Curries and Indian Foods by Linda Fraser

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