A delicious way to get those Omega-3s!
Prep time: 15 mins
Marinate time: 1 hour
Cooking time: 8 minutes
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
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.
From our home to yours, Tina Turbin.