Microwave Baked Halibut Tandoori Style recipe
ingredients
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. Place fish in a 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 cling film and leave to marinate in a cool place for 24 hours, turning occasionally.
4. pierce cling film and cook 100% (High) 7-8 minutes, turning dish twice.
5. Remove the fish. If necessary, reduce fish juices in uncovered dish 100% (High) 3 minutes.
6. Serve the fish, garnished with lemon wedges, coriander and chilli flower.
7. 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 cling film and leave to marinate in a cool place for 24 hours, turning occasionally.
4. pierce cling film and cook 100% (High) 7-8 minutes, turning dish twice.
5. Remove the fish. If necessary, reduce fish juices in uncovered dish 100% (High) 3 minutes.
6. Serve the fish, garnished with lemon wedges, coriander and chilli flower.
7. Serve the sauce, separately.
serving amount
serves 4
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more information
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