Grilled Spiced Fish
Yield
4 servingsPrep
15 minCook
15 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
sole fillets
skinned |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅔ | cup |
yogurt, plain
|
|
| 2 | teaspoons |
garam masala
|
*
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | each |
garlic cloves
crushed |
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
sole fillets
skinned |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 158 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
garam masala
|
*
|
| 5 | ml |
coriander
ground |
|
| 2 | each |
garlic cloves
crushed |
|
| 2.5 | ml |
red pepper flakes
|
|
| 15 | ml |
lemon juice
|
|
| 1 | wedges |
lemon
for garnish |
*
|
Directions
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 broiler.
Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.
Serve hot, garnished with lemon wedges.
