Indian-style red snapper with spicy-tomato relish
0
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This spicy Indian-inspired dish is super easy, but you do need to plan ahead as it needs to marinate in the spiced yogurt mixture for two hours. The yogurt marinade gives the fish a little tang and also helps prevent it from drying out under the high heat of the broiler.
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Garam masala
½ tbsp(s)
Paprika
½ tbsp(s)
Ginger root
½ tbsp(s), finely minced
Garlic
3 clove(s), large, finely minced
Cayenne pepper
¼ tsp(s), or less to taste
Ground turmeric
½ tsp(s)
Table salt
¾ tsp(s)
Fresh lime juice
¼ cup(s)
Cilantro
2 tbsp(s), fresh, minced
Uncooked snapper fillet
1 pound(s), red-variety (one 1 lb piece)
English cucumber
½ medium
Tomato
2 medium, chopped
Red onion
½ small, minced
Table salt
½ tsp(s)
Ground cumin
¼ tsp(s)
Cayenne pepper
⅛ tsp(s), or less to taste (1/8 tsp will be quite spicy)
Fresh parsley
2 tbsp(s), or mint, fresh, minced
Fresh lime juice
1 tbsp(s)
Instructions
1
In a large bowl, combine first 10 ingredients; mix well. Place fish in yogurt mixture and turn to coat both sides; cover and refrigerate for at least 2 hours.
2
Meanwhile, combine relish ingredients in a non-reactive bowl; refrigerate until ready to use.
3
Place broiler pan in oven; preheat broiler to high.
4
Remove fish from marinade; discard marinade. Place fish on broiler pan; broil until flesh is no longer translucent, flipping once, about 5 minutes per side. Serve fish topped with relish.
5
Yields about 3 1/2 ounces fish and 6 tablespoons relish per serving.
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