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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: James Silverton
Servings: 4
Indian stores sell a mixture of spices called Fish Masala which can be used for broiling salmon, tuna, halibut, shrimp and probably some others. The classical Indian Pomfret is not obtainable in the US as far as I know but Flounder is an approximation though probably too delicate a fish for this recipe.
This works for frozen salmon filets as from Trader Joe's and for other frozen fish and shrimp. Fresh fish could be even better. It worked rather well with frozen tuna from Trader Joe's. In this case, I defrosted the tuna slightly for two minutes in a microwave, scored it and let it marinate covered with the paste below in the refrigerator. It was completely defrosted before I grilled it.
Appropriate amount of fish filets, shrimp or even a whole fish.
2 tablespoon Fish Masala
1 teaspoon salt
2 tablespoon lemon juice
1 tablespoon grated ginger root
1 tablespoon chopped garlic
(2 tablespoon yoghurt)
Make a paste with the above (the yoghurt is optional but I like it), cover the filets and let them defrost, covered (6-24 hours) in refrigerator. It is a good idea to score the filets lightly. Turn them occasionally if desired.
Grill about 3 minutes a side until slightly browned or to taste. Serve with lemon slices on rice. Accompany with raita, salads etc.