GRILLED TANDOORI FISH

GRILLED TANDOORI FISH image

Categories Fish

Yield 4 servings

Number Of Ingredients 15

1 1/2 cup low-fat plain yogurt
2 tsp. garlic paste
2 tsp. grated fresh ginger
2 tsp paprika
1 tsp curry powder
1 tsp red chili powder
1 tsp ground cumin
1/2 tsp salt
4 tilapia, snapper or mahi-mahi fillets
2 garnet yams or sweet potatoes, halved lengthwise, cut into 3/4 in wide wedges
2 tbsp unsalted butter, melted
1 tsp garam masala (2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp ground red pepper, 1/4 tsp round turmeric)
1/4 tsp coarse sea salt
1/4 tsp fresh ground black pepper
olive oil brushing

Steps:

1. Whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin and salt. Remove 1 cup of the mixture to a bowl and reserve for serving. 2. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate for one hour. 3. Chips: place yam wedges skin side down on a large microwave-safe plate, cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes or until almost tender; let cool. 4. Heat a grill pan or prepare for grilling. Mix ghee, garam masala, salt and pepper in a large bowl, add yam wedges and gently toss to coat. 5. Remove oil the grill rack. Lightly brush fillets with oil. Grill fillets and yams with grill lid down until fish is opaque and still moist and yams are lightly charred, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan and turning yam wedges as they brown. Serve with remaining yogurt mixture.