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| Grilled Fish Steaks With Yogurt Curry Sauce Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 6
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Ingredients
----FOR THE FISH----
1 salt; to taste
1 black pepper, freshly ground; to taste
36 oz fish steaks - (6 steaks, 3/4 thick)
1 (pollack, haddock, cod, or swordfis; h)
1 large lemon, juice only
1 garlic clove; minced or pressed
----FOR THE SAUCE----
6 tablespoon fresh lemon juice
1 1/2 teaspoon mild curry powder
1/2 teaspoon ground cumin; to 3/4 tspn to taste
1 teaspoon crushed coriander seeds
1 salt; to taste
1 black pepper, freshly ground; to taste
1 teaspoon grated fresh ginger
2 cup plain nonfat yogurt
----GARNISH----
1 chopped cilantro or cilantro sprigs
Cooking 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 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
entrees,beef
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