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Tandoori Haddock

1 1/2 cups nonfat plain yogurt
1/2 cup chopped onion
2 tablespoons garam masala (or curry powder)
2 tablespoons fresh lemon juice
1 tablespoon minced seeded green chili pepper
1 tablespoon chopped fresh ginger
1 large garlic clove
1 teaspoon salt
1 teaspoon turmeric
4 haddock fillets - (4 oz ea)
2 cups shredded iceberg lettuce
1/2 cup onion slices -- separated into rings


Optional:
4 lime wedges -- to garnish
Fresh cilantro -- to garnish


To prepare marinade, in blender or food processor, combine yogurt, onion, garam masala, juice, chili pepper, ginger, garlic, salt, and turmeric; purée until smooth. Pour into a gallon-size sealable plastic bag; add haddock fillets. Seal bag, squeezing out air; turn to coat fillets. Refrigerate 6 to 8 hours, turning bag occasionally.


Preheat broiler. Drain marinade into a small bowl. Place fillets in a shallow ovenproof dish. Spoon 1/4 of the marinade over each fillet. Broil 4 to 6 minutes, until fillets are cooked and fish flakes easily when tested with a fork.


Line serving platter with shredded lettuce and onion rings; arrange fillets on top. Garnish with lime and fresh cilantro.


This recipe yields 4 servings.



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