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A delicious way to get those Omega-3s!
Prep time: 15 mins
Marinate time: 1 hour
Cooking time: 8 minutes
INGREDIENTS
1 ½ c low-fat plain yogurt
2 tsp each garlic paste, grated fresh ginger, and paprika
1 tsp each curry powder, red chili powder, and ground cumin
½ tsp salt
4 (6-oz.) 3/4-inch-thick tilapia, snapper, or mahimahi fillets
DIRECTIONS
1. In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1 cup of the mixture to a bowl and reserve for serving.
2. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour.
3. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium0high heat. Mix ghee, garam masala, salt, and pepper in a large bowl.
4. Remove fillets from marinade, wiping off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets, keeping the grill lid closed as much as possible, until fish is opaque and still moist, 6 to 8 mins, carefully turning fillets once when fish releases easily from grill pan. Serve with remaining yogurt mixture.
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
I am a huge fan of fish and I’m always trying to find ways to make it for my husband so that he’ll eat it, too. Can’t wait to try this recipe. Thank you, Tina!!!
Mmmm…looks so good!
Seems easy enough, very excited to try this:)
What you do with ghee,Garm masala,salt and pepper
Hi Mewa, The recipe items you listed are not in this recipe. Maybe you got it confused with a different recipe? Please let us know as we would love to help you be able to make all of our recipes 🙂