Indian-style red snapper with spicy-tomato relish
0
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This spicy Indian-inspired dish is super easy, but you do need to plan ahead as it needs to marinate in the spiced yogurt mixture for two hours. The yogurt marinade gives the fish a little tang and also helps prevent it from drying out under the high heat of the broiler. Cover the broiler pan with aluminum foil for an easy cleanup. It’s also a very good idea to combine the relish ingredients in a non-reactive bowl, like glass, ceramic, or even plastic, to prevent the acidic ingredients from taking on a metallic taste. Serve the fish and relish over basmati rice tossed with fresh chopped cilantro or with warm naan for a complete, well-spiced meal.
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Garam masala
½ Tbsp
Paprika
½ Tbsp
Fresh ginger
½ Tbsp, finely minced
Garlic
3 clove(s), finely minced
Cayenne pepper
¼ tsp, or less to taste
Ground turmeric
½ tsp
Table salt
¾ tsp
Fresh lime juice
¼ cup(s)
Cilantro
2 Tbsp, fresh, minced
Uncooked snapper
1 pound(s), red-variety (one 1 lb piece)Relish:
English cucumber
½ medium
Tomato
2 medium, chopped
Red onion
½ small, minced
Table salt
½ tsp
Ground cumin
¼ tsp
Cayenne pepper
⅛ tsp, or less to taste (1/8 tsp will be quite spicy)
Fresh parsley
2 Tbsp, or mint, fresh, minced
Fresh lime juice
1 Tbsp
Instructions
1
In a large bowl, combine first 10 ingredients; mix well. Place fish in yogurt mixture and turn to coat both sides; cover and refrigerate for at least 2 hours.
2
Meanwhile, combine relish ingredients in a non-reactive bowl; refrigerate until ready to use.
3
Place broiler pan in oven; preheat broiler to high.
4
Remove fish from marinade; discard marinade. Place fish on broiler pan; broil until flesh is no longer translucent, flipping once, about 5 minutes per side. Serve fish topped with relish. Yields about 3 1/2 ounces fish and 6 tablespoons relish per serving.
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