TANDOORI HADDOCK
1 1/2 cups nonfat plain yogurt
1/2 cup chopped onion
2 tablespoons garam masala (or curry powder)
2 tablespoons fresh lemon juice
1 tablespoon minced seeded green chili pepper
1 tablespoon chopped fresh ginger
1 large garlic clove
1 teaspoon salt
1 teaspoon turmeric
4 (4 oz each) haddock fillets
FOR SERVING:
2 cups shredded iceberg lettuce
1/2 cup onion slices, separated into rings
OPTIONAL GARNISHES:
4 lime wedges
Fresh cilantro
TO PREPARE MARINADE:
In blender or food processor, combine yogurt, onion, garam masala, juice, chili pepper, ginger, garlic, salt, and turmeric; pur e until smooth. Pour into a gallon-size sealable plastic bag; add haddock fillets. Seal bag, squeezing out air; turn to coat fillets. Refrigerate 6 to 8 hours, turning bag occasionally.
TO COOK:
Preheat broiler.
Drain marinade into a small bowl. Place fillets in a shallow ovenproof dish. Spoon 1/4 of the marinade over each fillet.
Broil 4 to 6 minutes, until fillets are cooked and fish flakes easily when tested with a fork.
Line serving platter with shredded lettuce and onion rings; arrange fillets on top. Garnish with lime and fresh cilantro.
Makes 4 servings
Source: The Weight Watchers Complete Cookbook and Program Basics by Weight Watchers International, Inc.
1 1/2 cups nonfat plain yogurt
1/2 cup chopped onion
2 tablespoons garam masala (or curry powder)
2 tablespoons fresh lemon juice
1 tablespoon minced seeded green chili pepper
1 tablespoon chopped fresh ginger
1 large garlic clove
1 teaspoon salt
1 teaspoon turmeric
4 (4 oz each) haddock fillets
FOR SERVING:
2 cups shredded iceberg lettuce
1/2 cup onion slices, separated into rings
OPTIONAL GARNISHES:
4 lime wedges
Fresh cilantro
TO PREPARE MARINADE:
In blender or food processor, combine yogurt, onion, garam masala, juice, chili pepper, ginger, garlic, salt, and turmeric; pur e until smooth. Pour into a gallon-size sealable plastic bag; add haddock fillets. Seal bag, squeezing out air; turn to coat fillets. Refrigerate 6 to 8 hours, turning bag occasionally.
TO COOK:
Preheat broiler.
Drain marinade into a small bowl. Place fillets in a shallow ovenproof dish. Spoon 1/4 of the marinade over each fillet.
Broil 4 to 6 minutes, until fillets are cooked and fish flakes easily when tested with a fork.
Line serving platter with shredded lettuce and onion rings; arrange fillets on top. Garnish with lime and fresh cilantro.
Makes 4 servings
Source: The Weight Watchers Complete Cookbook and Program Basics by Weight Watchers International, Inc.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Baked Red Snapper with Sour Cream Stuffing
- Baked Fish with Raisins and Pine Nuts
- Orange Roughy with Cinnamon Sauce
- Wine-Baked Yellow Perch with Onions, Tomatoes, Mushrooms
- Fish Grilled On A Board (salmon fillets on a cedar plank)
- Curried Balsamic Orange Glaze Over Pan-Seared Fish
- Scallops with Orange Saffron Butter and Rice Cakes
- Clam or Mussels Steamed with Fennel and Vermouth
- Shrimp Skewered on Rosemary Branches
- Tilapia with Jasmine Rice (using Italian Salad Dressing, serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute