June 15, 2020
This fish will take less than 10 minutes to cook and may be prepared with red snapper, halibut or any other seasonal fish. Even if the fish gets stuck to the pan, the yogurt will make it easier to get it off the pan. The key is to not cook it after the yogurt has been added so it does not curdle.
Makes 3 to 4 servings
1 pound firm white fish fillets
1 tablespoon minced garlic
3 to 4 tablespoons olive oil, divided
1 1/2 teaspoons sea salt
1 cup plain whole-milk yogurt
1 teaspoon amchur
1 teaspoon freshly ground black pepper
1 teaspoon honey
Herbs for garnish
Marinate the fish with minced garlic, salt, and one tablespoon of olive oil. The fish can be marinated for up to a day.
In a medium size frying pan, heat the remaining olive oil and place the fish on it gently. Lower the heat to medium and let the fish cook for 2 to 3 minutes, then flip it over to the other side. Sprinkle the fish with amchur and black pepper.
Lower the heat to its lowest setting, cover the pan for another 3 to 4 minutes or until the fish is almost cooked.
Slowly add the yogurt so it covers the bottom of the frying pan but not the fish. Turn the heat off.
Drizzle with honey, sprinkle with herbs, and serve.
Amchur is dried green mango that adds a delicious complex sour taste to most foods.
Use ghee instead of olive oil for a more decadent flavor.
Use whole milk yogurt — if using Greek style yogurt, use half a cup of yogurt and whisk it with water to thin.
December 02, 2022