Tandoori Red Snapper (Cooking Light)

This flavorful recipe is from Cooking Light. The fish is spicy, but the accompanying salad is so refreshing! It definitely doesn't taste like low-fat food.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Snapper

• 1  cup plain nonfat yogurt
• 3  tablespoons fresh lemon juice
• 1 1⁄2 tablespoons garam masala
• 1 1⁄2 tablespoons paprika
• 1  tablespoon  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  teaspoon salt
• 1⁄2-1  teaspoon  ground red pepper
• 1  teaspoon ground turmeric (optional)
• 1⁄4 teaspoon fresh ground black pepper
• 4  red snapper (5-6 oz each) or 4  other firm  white fish fillets (5-6 oz each)
•  cooking spray

• Salad

• 1⁄2 cup  vertically sliced red onion
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon garam masala
• 1 1⁄2 cups plain nonfat yogurt
• 1  cup  finely chopped cucumber, seeded
• 1⁄2 cup  chopped fresh cilantro
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. To prepare snapper:
2. Combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
3. To prepare salad:
4. Combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
5. Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
6. Preheat broiler.
7. Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes until fish is firm to the touch with a fork.
8. Serve salad with fish.