Tandoori Red Snapper

Name: Tandoori Red Snapper
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup plain nonfat yogurt; 3 tbsp fresh lemon juice; 1.5 tbsp garam masala; 1.5 tbsp paprika; 1 tbsp minced peeled fresh ginger; 2 garlic cloves; 1 tsp salt; 0.5 tsp ground red pepper; 1 tsp ground turmeric; 0.25 tsp fresh ground black pepper; 4 red snapper; cooking spray; 0.5 cup vertically sliced red onion; 2 tbsp fresh lemon juice; 0.5 tsp salt; 0.125 tsp garam masala; 1.5 cup plain nonfat yogurt; 1 cup finely chopped cucumber; 0.5 cup chopped fresh cilantro; 0.125 tsp fresh ground black pepper

Grilled fish, yogurt and red pepper, warmed with garam masala and paprika, a South Asian dish.

25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
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.
120 min
2
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.
60 min
3
Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
4
Preheat broiler. Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes until fish is firm to the touch with a fork. Serve salad with fish.
5 min