INDIAN-SPICED FISH WITH CUCUMBER RELISH RECIPE | EPICURIOUS.COM
Start marinating the fish at least four hours ahead so that the spice flavor comes through.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
- Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
- Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
- Per serving (for halibut steaks): calories, 200; total fat, 4 g; saturated fat, 1 g; cholesterol, 64 mg; fiber, 0
- Nutritional analysis provided by
- Bon Appétit
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