This recipe was adapted from the Pike Place Market Seafood Cookbook. It's a simple, yet extremely flavorful way to present your favorite fish. We use tilapia and grouper with good success, but catfish works too.
Provided by Geema
Categories Spicy
Time 29m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
- Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
- Pour the marinade over the fish, covering the tops and bottoms thoroughly.
- Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
- Remove fish from marinade, retaining as much marinade on each fillet as possible.
- Pat crumbs on both sides of each catfish fillet.
- Heat oil in a large skillet over medium high heat.
- When oil is very hot, add fish fillets without crowding.
- Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
- Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
- Serve immediately.
Nutrition Facts : Calories 169.7, Fat 13.4, SaturatedFat 1.8, Cholesterol 2, Sodium 243.7, Carbohydrate 9.1, Fiber 2.5, Sugar 2.5, Protein 4.1
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