Grilled Spiced Fishindian 4 ounces sole; skinned salt and pepper to taste 2/3 cup plain yogurt 2 teaspoons garam masala 1 teaspoon ground coriander 2 garlic cloves; crushed 1/2 teaspoon chile powder 1 tablespoon lemon juice lemon wedges for Garnish 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 grill. Transfer fish to a grill rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot. Garnish with lemon wedges. Source: The Book of Curries and Indian Foods by Linda Fraser |
