Tandoori-Marinated Red Snapper

We really liked this dish with Pyramid Hefeweizen, but any wheat beer should be a great match for this fish. You could also play off the tandoori flavors with a thirst-quenching Taj Mahal.

Yield: 6 servings (serving size: 1 fillet and 1/2 cup salad)

Ingredients

• Snapper:
• 1 1/2  cups  plain low-fat yogurt
• 1/4  cup  fresh lemon juice
• 2  tablespoons  garam masala (such as McCormick)
• 2  tablespoons  Hungarian sweet paprika
• 1  tablespoon  minced peeled fresh ginger
• 1  tablespoon  minced garlic
• 1 1/2  teaspoons  salt
• 1 1/2  to 2 teaspoons ground red pepper
• 1  teaspoon  ground turmeric
• 1/2  teaspoon  freshly ground black pepper
• 6  (6-ounce) red snapper or other firm whitefish fillets
• 
  Salad:
• 1/2  cup  vertically sliced red onion
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  salt
• 1/8  teaspoon  garam masala
• 2  cups  plain low-fat yogurt
• 1  cup  finely chopped English cucumber
• 1/2  cup  chopped fresh cilantro
• 1/8  teaspoon  freshly ground black pepper
• 
  Remaining ingredient:
• Cooking spray

Preparation

To prepare snapper, combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.

To prepare salad, combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour. Add 2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, tossing gently to combine.

Preheat broiler.

Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish is firm to the touch with a fork, turning once. Serve salad with fish.

Nutritional Information

Calories:

279 (15% from fat)

Fat:

4.7g (sat 1.9g,mono 0.5g,poly 0.9g)

Protein:

43.2g

Carbohydrate:

15g

Fiber:

1.3g

Cholesterol:

77mg

Iron:

1.2mg

Sodium:

606mg

Calcium:

351mg