Monday, January 3, 2011


1 1/2 c. low-fat plain yogurt
2 tsp. garlic paste
2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. curry powder
1 tsp. red chili powder
1 tsp. ground cumin
1/2 tsp. salt
4 Tilapia, snapper or mahimahi fillets (6oz), 3/4 inch thick
2 sweet potatoes, halved lengthwise and cut into 3/4 inch wedges
2 Tbsp. ghee or unsalted butter, melted
1 tsp. garam masala
1/4 tsp. coarse sea salt
1/4 tsp. ground pepper
Olive oil for brushing

Whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. remove 1 cup of the mixture to a bowl and reserve for serving. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour. Chips: Place yam wedges skin side down on a large microwave safe plate; cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes, or until almost tender; let cool. Heat a grill pan or prepare an outdoor grill for direct grilling over medium-high heat. Mix ghee, garam masala, salt, and pepper in a large bowl; add yam wedges and gently toss to coat. Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets and yams with grill lid down until fish is opaque and still moist and yams are lightly charred, 6-8 minutes, carefully turning fillets once when fish releases easily from grill or pan, and turning yam wedges as they brown. Serve with remaining yogurt mixture.

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