Grilled Spiced Fish
Ingredients| 4 oz sole, skinned |
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Rinse fish, pat dry with paper towels and place in a shallow non-metal
dish. Sprinkle with salt and pepper.
Mix together yogurt, coriander, chile powder, garlic, and lemon
juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow
fish to absorb flavors.
Preheat broiler. Transfer fish to a broiler rack; cook about 8
minutes, until fish just begins to flake, basting with cooking juices
and turning over halfway through cooking. Serve hot, garnished with
lemon wedges.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Servings: 4
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