Indian Red Snapper

What is that other awesome Indian spice besides curry? Oh yes, it's Marsala! It seems that Jessi nor I had ever cooked anything with it... until now. We had some red snapper go on sale at our local HT (Harris Teeter, for those of you not in NC) and found this kick'n Indian dish to try out. Since we've never cooked with marsala, we had to pick up some of that too. From there it was on. We made this uber-gelatinous marinade mixture for the fish and dumped in the fillets. The fish marinates for 2 hours—so make sure you make it on a night you can start supper early. We decided to pair it with a cucumber sauce salad-thingy, couscous and some good ole naan to stay with the Indian theme. The recipe turned out rather well and had good flavor, however Jessi and I both agreed that smelled a lot better than it tasted (as can be true with a lot of Indian food). The dish was still good, just not reeeaaallly good. I would definitely recommend making the cucumber salad though it went together with the fish really well. Modified from Cooking Light.

Ingredients

• 1 1/2 cups plain low-fat yogurt
• 1/4 cup fresh lemon juice
• 2 tablespoons garam masala
• 2 tablespoons paprika
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 1/2 to 2 teaspoons ground red pepper
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 6 (6-ounce) red snapper
• Cooking spray
  

SALAD

• 1/2 cup vertically sliced red onion
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon garam masala
• 2 cups plain low-fat yogurt
• 1 cup finely chopped English cucumber
• 1/2 cup chopped fresh cilantro
• 1/8 teaspoon freshly ground black pepper

Directions

1. To prepare snapper, combine 1.5 cups yogurt, 1/4 cup lemon juice, 2 tbsp garam masala, paprika, ginger, garlic, 1.5 tsp salt, red pepper, tumeric and 1/2 tsp black pepper in a 13 x 9-inch baking dish, stirring with a whisk.
   
2. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
3. Meanwhile, to prepare salad, combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
   
4. Add 2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper to the salad mixture, tossing gently to combine.
5. Preheat broiler to high.
6. Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish is firm to the touch with a fork, turning once. Serve salad with fish.