Grilled fish steaks with yogurt curry sauce

6 Servings

Ingredients

Quantity Ingredient
Salt; to taste
Black pepper, freshly ground; to taste
36 ounces Fish steaks - (6 steaks, 3/4\" thick)
(pollack, haddock, cod, or swordfish)
1 large Lemon, juice only
1 Garlic clove; minced or pressed
6 tablespoons Fresh lemon juice
1½ teaspoon Mild curry powder
½ teaspoon Ground cumin; to 3/4 tspn to taste
1 teaspoon Crushed coriander seeds
Salt; to taste
Black pepper, freshly ground; to taste
1 teaspoon Grated fresh ginger
2 cups Plain nonfat yogurt
Chopped cilantro or cilantro sprigs

Directions

FOR THE FISH

FOR THE SAUCE

GARNISH

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 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss <ldgoss@...>

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