Sunday, September 6, 2009

Tandoori Fish

Ever have a feel for some ethnic food but you just can't make it to the restaurant soon enough?

Here's my temporary fix Shop in the ethnic aisles of your local grocers. Pick up jarred sauces such as Caribbean jerk or teriyaki marinade, thai curry or tikka marsala paste, or pesto sauce. Follow the directions on the jar, and I promise, the end result will hold you over until you can make the drive. Plus, you'll know exactly what is going into your food and you can adjust according to your taste, for example... reducing oil or salt.

Today's recipe takes us to India (Tandoori fish). Traditional tandoori meats are cooked in a cylindrical clay oven known as a Tandoor. Don't have one? No worries... a regular oven is an adequate substitute.

1 whole Tilapia (any fish would do)
2 tbsps Tandoori paste
Salt and pepper to taste
Canola cooking spray

What to do
Step one - clean fish and cut three or four slits on each side.

Step two - sprinkle salt and pepper on each side and spread a tablespoon of the tandoori paste on each side. Make sure to get paste into the slits and sides of the fish.

Step three - cover with clear wrap and refrigerate for at least 2 hours.

Step four - preheat over at 150 degrees fht for 10 mins. Place fish in the oven for 5 minutes. Turn oven off and grill/broiler on. Spray cooking spray on top side and place under grill. Turn fish as often as necessary to cook on each side and prevent from burning. Make sure to spray top side everytime you turn over before placing under the broiler. It should take 10-12 minutes to cook.

Step five - Serve with your favorite sides. I enjoyed mine with homemade fried rice and coleslaw. Deelish, and a craving satisfier!

p.s - don't like fish, substitute with any other meat.
p.p.s - 1/3 fish = 4 Weight watchers points.

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