Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM
MASALA INDIAN BLEND and salt in a medium bowl. Add fish and turn to
coat. Marinate 1 to 2 hours or overnight. Place on skewers and grill
over hot coals until fish is cooked through, about 15 minutes. Do not
overcook or fish will become dry.
Variation: Leave fish filets whole. Marinate and bake in a preheated
400 degree oven for 20 to 25 minutes, until fish flakes when pierced
with a fork.
Serve with Garlicky Endive Bulgur Pilaf and
Tahini Salad
Category
GARAM MASALA INDIAN BLEND
Kabobs
Potatoes
Seafood
Yogurt
Servings
Makes 4 servings
Author
- 1 to 1 1/4 lbs swordfish or halibut filets
- 1/2 cup plain yogurt
- 2 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
- 1 tsp salt