In Easy Exotic: Low-Fat Recipes from Around the World, Pakma Lakshmi offers luscious recipes culled from her many travels, in easy-to prepare, low-fat versions. These simple yet elegant dishes are perfect for the busy, health-conscious cook.
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Serves 4 to 6
2 pounds red snapper fillets
Salt and freshly ground pepper to taste
1 onion, quartered
3 garlic cloves, chopped
1 tablespoon chopped gingerroot
1 tablespoon tamarind paste*
1 tablespoon Oriental sesame oil
1/2 teaspoon ground cumin
2 tablespoons water
Fresh lemon juice to taste
3 tablespoon minced fresh mint, or to taste
*Tamarind paste is available at specialty food shops.
Preheat the oven to 350 degrees F.
Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish.
In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides.
Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork.
Transfer fillets to a serving dish, correct the seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.
