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Grilled Fish Steaks with Yogurt Curry Sauce

For the Fish:
Salt; to taste
Black pepper, freshly ground; to taste
36 oz Fish steaks - (6 steaks, 3/4" thick) (pollack, haddock, cod, or swordfish)
1 lg Lemon, juice only
1 Garlic clove; minced or pressed


For the Sauce:
6 tb Fresh lemon juice
1 1/2 ts Mild curry powder
1/2 ts Ground cumin; to 3/4 tspn to taste
1 ts Crushed coriander seeds
Salt; to taste
Black pepper, freshly ground; to taste
1 ts Grated fresh ginger
2 c Plain nonfat yogurt

Garnish:
Chopped cilantro or cilantro sprigs

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 accommodate 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.




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