Indian Broiled Fish

This dish goes together really fast, so it would be nice in the summertime.  If you wish, you can use whole fish but may have to increase the cooking time to about 30 minutes if you do.  This spice mixture would also be good on flounder or trout.  This recipe is Induction friendly.  The batch pictured has 1 small Roma seeded and finely chopped.  I enjoy this entree both with and without the tomato.  I have not included the tomato in the recipe or nutritional stats, however.

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2  Tilapia filets (about 8 oz. each), or fish of choice

1 tsp. minced ginger root

1 tsp. minced garlic

1 finely chopped jalapeno, seeded and chopped

1 T. chopped cilantro

¼ tsp. turmeric

Dash each of cayenne & black pepper

3 T. unsalted butter, melted

OPTIONAL:   2-3 tsp. tomato sauce basted on fish before adding seasoning.

DIRECTIONS:  Mix all ingredients in a glass bowl.  Do not use a plastic bowl or the turmeric will permanently stain it.  Add melted butter and mash it all up together.  Place fish on non-stick teflon pan large enough for them to fit nicely.  Spread seasoning mixture evenly on the top of each filet.   Broil for about 15 minutes, until thickest part of the filet is firming up.  Or, you can bake for about 35-40 minutes.  I prefer broiling however.

NUTRITIONAL INFO: Serves 2, each serving contains:

327 calories

15.5 g  fat

1.6 g carbs, .5 g  fiber, 1.1 g  NET CARBS

45.5 g  protein

123 mg sodium


2 thoughts on “Indian Broiled Fish

  1. I made this a couple of nights ago for several neighbors and they all loved it! I personally would have cranked up the heat quite a bit (I was amazed at how the jalapeños just disappeared in this), but it was a good dish for a range of palates 🙂


    1. I never cease to be amazed at how Indian spices seem to tone down both cayenne pepper and jalapeno. Something about how the spices play off each other I suppose. Truly a mystery. But so glad they were a hit! I do tend to not post too much “hot” stuff in my recipes so as to not overdo for those that don’t like or can’t handle it. I figure we “heat” lovers can always take it up a notch at the table with the cayenne, tobasco or fresh chopped jalapeno. 🙂

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