Photo of Indian-style red snapper with spicy-tomato relish by WW

Indian-style red snapper with spicy-tomato relish

Total Time
35 min
25 min
10 min
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. Cover the broiler pan with aluminum foil for an easy cleanup. It’s also a very good idea to combine the relish ingredients in a non-reactive bowl, like glass, ceramic, or even plastic, to prevent the acidic ingredients from taking on a metallic taste. Serve the fish and relish over basmati rice tossed with fresh chopped cilantro or with warm naan for a complete, well-spiced meal.


Plain fat free Greek yogurt

½ cup(s)

Garam masala

½ Tbsp


½ Tbsp

Fresh ginger

½ Tbsp, finely minced


3 clove(s), finely minced

Cayenne pepper

¼ tsp, or less to taste

Ground turmeric

½ tsp

Table salt

¾ tsp

Fresh lime juice

¼ cup(s)


2 Tbsp, fresh, minced

Uncooked snapper

1 pound(s), red-variety (one 1 lb piece)Relish:

English cucumber

½ medium


2 medium, chopped

Red onion

½ small, minced

Table salt

½ tsp

Ground cumin

¼ tsp

Cayenne pepper

tsp, or less to taste (1/8 tsp will be quite spicy)

Fresh parsley

2 Tbsp, or mint, fresh, minced

Fresh lime juice

1 Tbsp


  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. Yields about 3 1/2 ounces fish and 6 tablespoons relish per serving.