Wild Alaska pollock tandoori with Indian salad

recipe

Wild Alaska pollock tandoori with Indian salad

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Give pollock fillets a fantastic flavour by coating them in a spicy Indian-style marinade. Serve with rice, naan bread or chapatis. If you can't find tandoori spice blend, simply use a medium curry powder instead

Ingredients

4 x 175g (6oz) fillets of wild Alaska pollock
1 tbsp tandoori spice blend
4 tbsp low fat plain yoghurt
3 tomatoes, finely chopped
1 small red onion, finely chopped
1/2 cucumber, finely chopped
2 green chillies, deseeded and finely chopped
2 tablespoons fresh coriander, chopped
low fat cooking spray
salt and freshly ground black pepper

Serves: 4

Directions

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Put the fish fillets into a shallow, non-metallic dish. Mix together the tandoori spice blend and yoghurt. Spoon over the fish, turning the fillets to coat them. Leave to marinate for at least minutes
Meanwhile, make the salad by mixing together the tomatoes, onion, cucumber, chillies and coriander. Season
Pre-heat the grill. Arrange the fish fillets on a baking sheet sprayed with low-fat cooking spray. Grill the fish for six to eight minutes, or until the flesh is opaque and flakes easily when tested with a fork.
Serve the fish fillets with the salad.

Source: Alaska Seafood