| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
Beef, Main dish |
6 |
Servings |
INGREDIENTS
|
|
Salt, to taste |
|
|
Black pepper, freshly |
|
|
ground to taste |
| 36 |
oz |
Fish steaks -, 6 steaks |
|
|
3/4" thick |
|
|
pollack haddock cod or |
|
|
swordfish |
| 1 |
|
Lemon, juice only |
| 1 |
|
Garlic clove, minced or |
|
|
pressed |
| 6 |
T |
Fresh lemon juice |
| 1 1/2 |
t |
Mild curry powder |
| 1/2 |
t |
Ground cumin, to 3/4 tspn |
|
|
to taste |
| 1 |
t |
Crushed coriander seeds |
|
|
Salt, to taste |
|
|
Black pepper, freshly |
|
|
ground to taste |
| 1 |
t |
Grated fresh ginger |
| 2 |
c |
Plain nonfat yogurt |
|
|
Chopped cilantro or cilantro |
|
|
sprigs |
| 1991 |
|
tam Books, New York – 465 pages – $25.00 As reprinted in |
INSTRUCTIONS
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 accomodate 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. Comments: This sauce is light and
pungent and goes well with all kinds of fish as well as with chicken.
Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman (c) the
May/Jun, 1992 issue of Cookbook Digest Formatted for MasterCook II by:
Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-06-1995 Posted
to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“God is humble”