Fish In Yogurt Marinade Recipes

FISH IN YOGURT MARINADE

Steps:

• In a shallow baking dish or sealable bag, combine finely grated lemon zest from 1 whole lemon, 1 tablespoon of lemon juice, 1 cup of Greek Yogurt, 1 tablespoon of minced garlic, 3 tablespoons of oregano, 1 teaspoon of ground cumin, ¼ teaspoon of ground allspice, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper.
• Add 1½ pounds of perch fillets, cover dish with plastic wrap or seal bag and refrigerate for about an hour to marinade, if you have the time.
• Preheat the oven to 450 °F.
• In a large, ovenproof skillet over medium-high heat, heat 1 tablespoon of olive oil and add 8 trimmed and sliced scallions. Sauté for 1 minute.
• Place marinated fish aside the scallions in the skillet and season with salt and pepper to taste.
• Transfer skillet to the preheated oven and bake for about 10 minutes until fish becomes flaky.
• Serve hot fish with scallion oil dripped over.

YOGURT-MARINATED SALMON FILLETS (DAHI MACHHALI MASALEDAR)

Steps:

• Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
• Preheat the oven broiler. Lightly grease a baking pan.
• Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

INDIAN YOGURT MARINADE

Steps:

• Mix all the ingredients together and use as required.

FISH TACOS WITH HERB YOGURT

Steps:

• Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
• Whisk together sauce ingredients in a bowl, then cover and refrigerate.
• Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
• Cut fish into pieces with a fork.
• Chop fixings, wrap everything in a tortilla and serve.

YOGURT-MARINATED SWORDFISH KEBABS

Steps:

• Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
• Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.
• Thread the skewers, alternating the fish, tomatoes, and scallions.
• Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.