Indian Broiled Marinated Fish

By Moira Hodgson

Published January 11, 1986

Total Time
1 hour 15 minutes
Rating
4(12)
Comments
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Featured in: FOOD; ATONING FOR HOLIDAY FEASTS: SPICES ENLIVEN PLAIN DISHES

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Ingredients

Yield:4 servings

  • 4 white fleshed fish steaks (or a large fish, split, head removed), about 2 to 2 ½ pounds, 1 ½ inches thick

  • 2 tablespoons coriander seed

  • 4 cardomom seeds, peeled

  • 1 small onion, coarsely chopped

  • 1 clove garlic, coarsely chopped

  • ½ teaspoon paprika

  • ½ teaspoon aniseed

  • 1 long green chili, seeded and coarsely chopped

  • 1 cup lowfat yogurt

  • 2 tablespoons fresh mint leaves

  • Freshly ground pepper to taste

  • Juice of 1 lemon

  • 1 tablespoon safflower oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 104 milligrams cholesterol; 290 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 151 milligrams sodium; 45 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the fish steaks dry with paper towels.

  2. Step 2

    Combine the remaining ingredients in the jar of a blender and puree until smooth. Coat the fish steaks with the mixture and leave for an hour.

  3. Step 3

    Preheat broiler. Broil fish about 6 to 7 minutes on each side, basting with the marinade.

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Ratings

4 out of 5
12 user ratings
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Comments

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too much coriander

I would dial down the coriander seeds but otherwise great.

kitschweb

My whole family enjoyed this. I had a quantity of leftover basmati rice and wanted something Indian-inspired that fit the ingredients I had on hand. This fit the bill. I made the recipe as written, using (where the instructions were vague) whole coriander seeds, green cardamon, and fresh mint leaves from the garden. My only change was to use salmon instead of white fish as that’s what I had on hand. It was delicious and very mild, with no one flavor overpowering the others. We’ll make it again.

Carol

I would not recommend this recipe at all. While I like all of the spices normally, it is not a good combination in this case and made an awful taste on the fish. I tasted the mixture before putting it on the fish and didn't like it to start with. A waste of fish, unfortunately.

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