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Swordfish with Indian flavors

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Marvin
Marvin Posts: 515
edited November -1 in EggHead Forum
Just finished this for dinner; sort of a make-your-own-marinade night.
Two 1 - 1 1/4 in thick swordfish steaks slathered on both sides for 4 hours with the following: whisk together 2 tblsp nonfat plain yogurt, 1 tblsp canola oil, 2 tblsp rice vinegar and 2 tsps of Chana masala. This latter ingredient is a complex mixture of 16 spices made to flavor chickpeas and is sold in 100 gram quanities in Indian specialty or fancy grocery stores. The flavor is great with a slight hot spice. The fish was grilled at 450 for 5 minutes per side on a raised grill and then allowed to dwell for 5 more minutes. Came out moist, flavorful and delicious. Give it a try.
Regards,
Marvin
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  • Ca_rnivore
    Ca_rnivore Posts: 120
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    Marvin,[p]That swordfish sounds delish! I've got some garam masala, do you think I could add a little cayenne and approximate the flavor of chana masala? Or are the the flavors two different families? I was thinking of using this idea on some tuna steaks that I got for this weekend.[p]--Kevin

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