Freshyogurtsauceforgrilledmeatorfish Recipes

FRESH YOGURT SAUCE FOR GRILLED MEAT OR FISH

Steps:

• Mix everything well together and serve chilled.

CORN CRUSTED YOGURT FISH

Steps:

• Combine yogurt and hot sauce.
• Add fish fillets to marinate for 15 minutes.
• Drain fish and coat with cornmeal.
• Use oil to pan fry fish 3-4 minutes on each side.
• Serve with lemon and/or tartar sauce.

COD FILLETS WITH CILANTRO YOGURT SAUCE

Steps:

• To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
• Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

MACHALI KE TIKKE (FISH FILLETS MARINATED IN YOGURT, NUTS, AND SPICES, GRILLED ON THE BARBECUE)

Steps:

• Wash the fish well and dry with paper towels. Lay it skin side down in a single layer in a large dish and sprinkle with salt and lemon juice. Set aside for 15 minutes. Line a fine mesh sieve with a double layer of cheesecloth or a coffee filter, set over a bowl, and pour in the yogurt. Let it drain for 15 minutes or longer.
• Scrape the yogurt into a small bowl. Add the grated garlic, ginger, black pepper, ground coriander, ground cumin, garam masala, saffron (if using), dried fenugreek leaves, and butter. Mix well. In a clean coffee or spice grinder, powder the almonds, cashews, coconut, pistachios, and fennel seeds. Mix into the spiced yogurt.
• Drain the liquid accumulated at the bottom of the fillets, then smear the spiced yogurt marinade all over the fleshy side of the fish. Cover and marinate in the refrigerator for at least 2 hours. Just before grilling, sprinkle the breadcrumbs all over the fish and pat gently to hold in place.
• When ready to grill, place the fish skin side down in a covered barbecue over medium heat. Grill until the bottom is well cooked, about 10 minutes. Flip carefully and cook for another 10 minutes or until it is cooked through. Remove to a platter and sprinkle with lemon juice. Split the fillet down the center and serve.

QUICK-BRAISED COD WITH HERBED YOGURT

Steps:

• Season fish with salt and pepper and set aside.
• In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
• Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
• Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
• Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.