An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences.

Recipe Summary

prep:
10 mins
cook:
17 mins
additional:
4 hrs
total:
4 hrs 27 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.

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  • Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.

  • Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.

Nutrition Facts

380 calories; protein 24.1g; carbohydrates 2.3g; fat 30.2g; cholesterol 71.1mg; sodium 276.6mg. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2010
Wonderful flavor and very moist fish. Thank you Rina for a very different fish dish. We will be making this again. Read More
(16)

Most helpful critical review

Rating: 3 stars
06/13/2013
This dish was okay. The sauce that the recipe called for was not a paste. When reading recipe I wondered how can this become a paste. I was right liquid consistency not paste. Read More
(2)
66 Ratings
  • 5 star values: 38
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/10/2010
Wonderful flavor and very moist fish. Thank you Rina for a very different fish dish. We will be making this again. Read More
(16)
Rating: 5 stars
01/25/2011
This is a delicious way to prepare fish. It ended up having a fair bit of sauce so I served it over rice. Read More
(15)
Rating: 5 stars
08/25/2010
I found this recipe and just love it. I've made it a few times now and each time it has been great. I've taken it into work for a potluck and it was a success. I used Halibut instead of catfish and just adjusted the cook time. Read More
(8)
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Rating: 4 stars
10/05/2009
I really liked this recipe even though I kinda totally changed it up. All the ingredients were the same except I substituted powdered ginger for the fresh ginger and along with the cayenne it was VERY spicy... So I added cream and milk to tone it down so it came out creamy but very good. And instead of baking it I threw in it a wok with chicken and fresh spinach wtih fresh cilantro added at the end. It worked out great considering I improvised last minute but I will definitely do it again so thanks Rina! Read More
(6)
Rating: 4 stars
08/13/2010
Hubby and kids loved it. It wasn't as Indian for me as I had hoped for. Read More
(6)
Rating: 4 stars
07/09/2010
really good flavor and moist fish..i used cod...cut the cayenne to 1/2 tsp..might increase that slightly. Read More
(6)
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Rating: 5 stars
08/30/2011
This is a great way to add fish to my weekly meals and my whole family enjoys it. Read More
(5)
Rating: 5 stars
10/22/2010
its extra ordinary and vraiment delicieux!!!but i recommend to add a lil bit of lemon juice...its goin to be perfect...viva asians Read More
(5)
Rating: 5 stars
05/16/2011
Used Swai and left the fillets whole. Cut back on the spices and it was still very flavorful. Did not cut back on the garlic. Served with Chardonnay Indian green beans rice and nan. Read More
(4)
Rating: 3 stars
06/13/2013
This dish was okay. The sauce that the recipe called for was not a paste. When reading recipe I wondered how can this become a paste. I was right liquid consistency not paste. Read More
(2)