Recipes >> Fish tandoori

4 halibut steaks – about 175 g (6 oz) each, 50 g (2 oz) natural yogurt, 2 table spoons oil, 2 tablespoons paprika, 1 tablespoon ground cumin, 1 teaspoon ground fennel seeds, 1 teaspoon chili powder, salt. 

To garnish : 
1 small lettuce – shredded, 1 fennel bulb – sliced.
Was the fish and pat dry with kitchen paper. 
Combine the yogurt, oil, paprika, cumin, fennel and chili powder in a large bowl with salt to taste and mix well.  Place the fish in the bowl and rub well with the tandoori mixture. Cover and leave to marinate for 4-5 hours. 
Transfer the marinated fish to a shallow ovenproof baking dish and bake uncovered in a preheated over, 1800 C (3500 F), Gas Mark 4, for 20-25 minutes.  Arrange the lettuce on a warmed serving dish. Lift the fish on to the lettuce and spoon over the juices. Garnish with the fennel and serve at once. 
Serves 4.          
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