| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Turkish |
Fish, Corby, Turkish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat or low-fat yogurt |
| 1 |
tb |
Ground coriander |
| 1/2 |
tb |
Ground cardamom |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
| 3 |
tb |
Fresh lemon juice |
| 6 |
|
5- to 6-ounce fillets of a firm whitefish, such as cod, halibut, flounder, sea bass, or swordfish |
| 2 |
tb |
Chopped dill (optional) for garnish |
|
6 |
hours. |
INSTRUCTIONS
(... 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
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, 99
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