Broiled Indian Spiced Fish
"From Madhur Jaffrey’s Simple Indian Cookery, a delicious and truly simple dish."
photo by JustJanS
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 teaspoons ginger, finely grated
- 3 garlic cloves, crushed
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon mustard powder
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- coarse salt
- fresh ground black pepper
- 5 tablespoons unsalted butter, melted
- 4 (6 ounce) fish fillets (or steaks, swordfish, halibut, haddock, tuna, or salmon)
directions
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
- Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler.
- Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
- Serve immediately.
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Reviews
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We really enjoyed this Indian spiced fish recipe. It was easy to prepare and packed a lot of flavor. I used swordfish and halved the recipe to suit 1 lb of fish, which worked fine. Other than halving, we made no modifications to the recipe. It was perfect as is. We served with Recipe #17382 17382 as a side. Thanks for a great, easy dinner! -
Yummy! Easy, fast, healthy and delicious. LOVE IT! I followed the recipe except for the water. I just added lemon juice to make the paste. I did not add as much butter. I used Reynolds non-stick aluminum foil and no butter. I did put about 1 teaspoon of butter on top of the fish before putting into the broiler. The kids thought it was too spicy but we loved it. I will make this again. Thank you. -
I'll just leave comments as I didn't broil the fish! I made 1/2 marinade recipe for a 220 g salmon fillet; marinated for 20 minutes, baked in the oven, 20 minutes at 200 C. (How is that for a constellation of 2's? :-) ) Turned out delicious!! Not super-spicy at all, just very flavourful and lovely. Will definitely make again - thank you for the recipe!
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This is really simple and very tasty but I think it just over powered our Spangled Emperor (in the snapper family) fillets a bit. I would be inclined to halve the mustard powder and omit the cayenne for our tastes. We also used low fat margarine like Sarah Jayne.
see 6 more reviews
Tweaks
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Wow, does this pack flavor! I used salmon because I already had it in the freezer and it took the seasoning really well. I also used a low fat margarine instead of the butter just to try to keep the fat as low as I could and it still turned out well for me. Made for ZWT4.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
