Masala Fish Recipe - dummies

By Jenna Holst

This flavorful recipe with an Indian twist is excellent for any firm fish steak. Try it with tuna, swordfish, or salmon. Serve with any salsa.


Yield: 4 to 6 servings

Preparation time: 15 minutes; 1 hour marinating time

Cooking time: 10 minutes

Spice meter: Moderately spicy

2 teaspoons curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/8 to 1/4 teaspoon cayenne

1 clove garlic pressed or 1/4 teaspoon garlic powder

2 tablespoons fresh lemon juice juice

2 tablespoons peanut oil or vegetable oil

1-1/2 to 2 pounds tuna, swordfish, salmon, or other fish steaks, about 1 inch thick

Fresh lime or lemon wedges for garnish

  1. In a small bowl combine the curry powder, cumin, coriander, turmeric, and cayenne and stir to mix. Add the garlic, lemon juice, and peanut oil and stir to form a paste.

  2. Spread the mixture evenly on both sides of the fish steaks. Cover loosely and marinate in the refrigerator for 1 to 2 hours.

  3. Preheat the broiler and lightly spray a broiler pan with nonstick cooking spray.

  4. Arrange the fish on the broiler pan. Broil, turning once, until the fish is cooked through, about 4 to 5 minutes per side.

    The fish should offer no resistance when it’s pierced with a knife, but it should not be flaky. Serve garnished with lime or lemon wedges.

Per serving: Calories 140 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 30mg; Sodium 70mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 16g.