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Tandoori-Marinated Red Snapper

Source of Recipe


Cooking Light-3/03






List of Ingredients



• Snapper:
  
• 1 1/2 cups plain low-fat yogur
  
• 1/4 cup fresh lemon juice
  
• 2 tablespoons garam masala
  
• 2 tablespoons Hungarian sweet paprika
  
• 1 tablespoon minced peeled fresh ginger
  
• 1 tablespoon minced garlic
  
• 1 1/2 teaspoons salt
  
• 1 1/2 to 2 teaspoons ground red pepper
  
• 1 teaspoon ground turmeric
  
• 1/2 teaspoon freshly ground black pepper
  
• 6 (6 ounce) red snapper or other firm whitefish fillets
  
• Salad:
  
• 1/2 cup vertically sliced red onion
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon garam masala
  
• 2 cups plain low-fat yogurt
  
• 1 cup finely chopped English cucumber
  
• 1/2 cup chopped fresh cilantro
  
• 1/8 teaspoon freshly ground black pepper
  
• cooking spray
  






Instructions



1. To prepare snapper, combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
   
   
2. To prepare salad, combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour. Add 2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, tossing gently to combine.
   
   
3. Preheat broiler.
   
   
4. Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish is firm to the touch with a fork, turning once. Serve salad with fish.
   
   
5. Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad). 279 cal, 4.7g fat, 43.2g pro, 15mg carb, 1.3g fiber, 77mg chol, 1.2mg iron, 606mg sod, 351mg calc.