Spiced Yogurt-Marinated Tripletail
Provided by Mel & Sheryl London
A yogurt based marinade laced with spices flavors the fish and then becomes a sauce.
- 2 center-cut Tripletail fillets (about 1 ½ pounds total, 1 ¼ inches thick – or 4 steaks. (Substitute Halibut, Grouper or Striped Bass)
- ½ cups yogurt
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (or more to taste)
- Salt to taste
- 1 teaspoon finely minced garlic
- 1 small Kirby cucumber
- 2 tablespoons coarsely chopped cilantro
Place the fish in a shallow, non-reactive dish. Combine the yogurt with all the spices, salt and garlic in a small bowl. Spoon over the fish, turning to coat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours and up to 8 hours, turning the fish over once or twice during this time.
When ready to cook, preheat the broiler (or prepare an outdoor grill). Lift the fish out of the marinade and transfer to a shallow, oven-proof dish lined with Release (non-stick aluminum foil for easy cleanup). Scrape the marinade into a small saucepan. Using the large holes of a box grater, shred the cucumber into the yogurt marinade. Broil the fish for 10 to 12 minutes, turning once and testing for doneness with the tip of a knife. While the fish is cooking, heat the yogurt sauce over very low heat (or it will curdle). Stir occasionally until heated through. Stir in the cilantro at the end and taste for additional salt and pepper. Spoon sauce on the plate and place the fish on top.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.