| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Turkish |
Corby, Fish, Turkish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat or low-fat yogurt |
| 1 |
T |
Ground coriander |
| 1/2 |
T |
Ground cardamom |
| 1 |
t |
Freshly ground black pepper |
| 1 |
t |
Salt |
| 3 |
T |
Fresh lemon juice |
| 6 |
|
5- to 6-ounce fillets of a |
|
|
firm whitefish such as |
|
|
cod halibut flounder |
|
|
sea bass or swordfish |
| 2 |
T |
Chopped dill, optional for |
|
|
garnish |
INSTRUCTIONS
99
(... grilled fish in a simple yogurt marinade that makes an enormous
difference in moisture and flavor, with the easily obtained but
slightly exotic spices cardamom and coriander, common in Turkey.CORBY)
As the Turks, Greeks, and Indians know, yogurt makes a great marinade
for fish or chicken. It tenderizes as it seasons, and provides a tart
balance for the sweet spices. This is an ideal dish for a busy day
when you have a great desire for flavor but little time to cook.
Combine all of the ingredients and marinate the fish fillets for 3 to
6 hours. Preheat the broiler or make a charcoal fire. Wipe off excess
marinade, brush the fish lightly with oil, and sprinkle with salt and
pepper. Broil or grill for about 4 minutes per side. Garnish with
chopped dill, if desired, and serve with a lemon wedge. You may also
cook the fish on a lightly oiled baking sheet in a 400 degree oven for
about 12 minutes, or until done. MM format by Manny Rothstein, 9/8/98.
Corby's Table, Atlantic Monthly, April 9, 1997 Copyright & copy; 1997
by Corby Kummer. Recipes from "Kitchen Conversations" by Joyce
Goldstein. William Morrow and Company: New York, New York 1997. 378
pp. ISBN: 0-688-13866-7. $25.00. Copyright & copy; 1997 by Joyce
Goldstein. Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net
on Jun 08,
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”