Tandoori Haddock

Makes 4 servings

We grill this fish instead of broiling it, and serve the fish over rice or couscous. I don’t worry too much about mincing and chopping everything really fine because the food processor does that for you. Saves time!

ingredients

1 1/2 c. plain nonfat yogurt
1 onion, chopped
2 T. curry powder or garam masala (we like curry or tandoori better)
2 T. fresh lemon juice
1 T. minced seeded green chili pepper
1 T. grated peeled gingerroot
1 lg garlic clove, minced
1 t. salt
1 t. turmeric
1 lb haddock fillets cut into 4 pieces

directions

1
To prepare the marinade, in a blender or food processor, combine the yogurt, onion, curry powder, lemon juice, chili pepper, gingerroot, garlic, salt and turmeric; puree. Transfer to a gallon-size sealable plastic bag; add the haddock. Seal the bag, squeezing out the air; turn to coat the fish. Refrigerate, turning the bag occasionally, 6-8 hours.
2
Preheat the broiler. Place the fish in a shallow metal pan; top with the marinade. Broil until the fish is just opaque in the center, 4-6 minutes. If you grill it, use a fish basket so that you can turn it. Otherwise the marinade stays a bit moist on top of the fish. A foil packet would work too.
3
Serve over rice or couscous.

Source: Shannon