Grilled spiced fish

4 servings

Ingredients

Quantity Ingredient
4 ounces Sole, skinned
Salt and pepper to taste
⅔ cup Plain yogurt
2 teaspoons Garam Masala
1 teaspoon Ground coriander
2 Garlic cloves, crushed
½ teaspoon Chile powder
1 tablespoon Lemon juice
Lemon wedges 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.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]

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