Grilled Fish Steaks With Yogurt Curry Saucemain dish, sauces === for the fish === salt; to taste black pepper; freshly ground, to -- taste 36 ounces fish steaks -; (6 steaks, 3/4" -- thick) (pollack; haddock, cod, or -- swordfish) 1 large lemon; juice only 1 garlic clove; minced or pressed === for the sauce === 6 tablespoons fresh lemon juice 1 1/2 teaspoons mild curry powder 1/2 teaspoon ground cumin; to 3/4 tsp to -- taste 1 teaspoon crushed coriander seeds salt; to taste black pepper; freshly ground, to -- taste 1 teaspoon grated fresh ginger 2 cups plain nonfat yogurt === garnish === chopped cilantro or cilantro sprigs 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 accommodate 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 |
