4 halibut steaks, about 175 g (6 oz) each
175 ml (5 tbsp) low-fat natural yogurt
2 tbsp (30 ml) white wine vinegar
2 garlic cloves, skinned and crushed
1 onion, skinned and finely chopped
1 tbsp (15 ml) paprika
1 tsp (5 ml) garam masala
2.5 ml (1/2 tsp) turmeric
1 red chilli, seeded and finely chopped
1 tsp (5 ml) grated fresh root ginger
juice of 1 lemon
lemon wedges, chopped fresh coriander and green chilli flower, to garnish
175 ml (5 tbsp) low-fat natural yogurt
2 tbsp (30 ml) white wine vinegar
2 garlic cloves, skinned and crushed
1 onion, skinned and finely chopped
1 tbsp (15 ml) paprika
1 tsp (5 ml) garam masala
2.5 ml (1/2 tsp) turmeric
1 red chilli, seeded and finely chopped
1 tsp (5 ml) grated fresh root ginger
juice of 1 lemon
lemon wedges, chopped fresh coriander and green chilli flower, to garnish
method
1. Wash the halibut steaks under cold running water, drain and then place the steaks in a large shallow dish.
2. Put all the remaining ingredients, except those for the garnish, into a blender or food processor and puree until smooth.
3. Pour over the fish. Cover with aluminium foil and leave to marinate in a cool place for 24 hours, turning occasionally.
4. Cook the fish, still covered with foil, at 180°C (350°F) mark 4 for 20-25 minutes, until cooked through.
5. Serve the fish, garnished with lemon wedges, coriander and chilli flower.
6. Serve the sauce, separately.
2. Put all the remaining ingredients, except those for the garnish, into a blender or food processor and puree until smooth.
3. Pour over the fish. Cover with aluminium foil and leave to marinate in a cool place for 24 hours, turning occasionally.
4. Cook the fish, still covered with foil, at 180°C (350°F) mark 4 for 20-25 minutes, until cooked through.
5. Serve the fish, garnished with lemon wedges, coriander and chilli flower.
6. Serve the sauce, separately.
serving amount
serves 4
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