Recipe - Grilled Fish Sandwiches

FOR THE FISH
Salt; to taste
Black pepper, freshly
ground; to taste
36 ounce Fish steaks (6 steaks,
3/4" thick)
(pollack, haddock, cod, or
swordfish)
1 lg Lemon, juice only
1 Garlic clove; minced or
pressed

FOR THE SAUCE
6 tablespoon Fresh lemon juice
1 One half teaspoon Mild curry powder
One half teaspoon Ground cumin; to Three fourths tspn
to taste
1 teaspoon Crushed coriander seeds
Salt; to taste
Black pepper, freshly
ground; to taste
1 teaspoon Grated fresh ginger
2 cup Plain nonfat yogurt

GARNISH
Chopped cilantro or cilantro
sprigs

Salt and pepper the fish steaks on both sides. Combine the lemon juice
for the fish, the olive oil, garlic, and more salt and pepper. Pour into 1
or 2 flat baking dishes large enough to accomodate all of the fish and add
the steaks. Marinade for 1 to 2 hours, in the refrigerator if the weather
is hot, turning the steaks over halfway through.
Combine all of the ingredients for the sauce. Taste and adjust
seasonings.
Preheat a grill or broiler. Brush the fish on both sides with the
marinade and grill or broil for 3 minutes on each side or until the fish is
opaque and flakes. Serve with "PanFried Cucumbers" and "Basmati Rice"
(recipes included in this collection). This recipe provides six servings.

Comments: This sauce is light and pungent and goes well with all kinds of
fish as well as with chicken.

Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman (c) 1991
Bantam Books, New York 465 pages $25.00 As reprinted in the
May/Jun, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12061995
Posted to EATL Digest 20 Sep 96

Date: Fri, 20 Sep 1996 14:41:39 0500

From: LD Goss ldgoss@METRONET.COM